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Chicken Stir-fry
with broccoli and carrots

Active: 35 min Total: 35 min

Learning how to make an easy stir-fry is a must for any home cook. See how our tasty sauce ties together chicken, broccoli, and carrots into a healthy and quick weeknight dish.
Smarts: Make sure to season and tenderize your chicken with some salt and pepper. It makes a huge difference in the taste of the meat.

Ingredients

Servings:
4
Metric
Chicken and Veggie Stir-Fry:
  • Coconut aminos - 1 Tbsp + 2 Tbsp ((Or use Bragg's))
  • Fish sauce - 1 Tbsp
  • Honey - 1 Tbsp
  • Chicken breasts - 1 1/2 lbs, sliced
  • Garlic - 3 cloves, minced
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Broccoli - 1 1/2 lbs, chopped
  • Carrots - 1 1/2 lbs, sliced thinly
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Rice vinegar - 1 Tbsp
  • Lemon - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade - Mix together first part of aminos, fish sauce, and honey.
  2. Chicken - Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Garlic / Green onions / Broccoli / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
  2. Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
  3. Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and carrots to heated oil with a dash of salt. Saute for ~5 minutes, until carrots are mostly cooked through.
  4. Toss in broccoli and saute for another 2 to 3 minutes until all veggies are cooked through, tender but still with a crunch.
  5. Return chicken (and all the juices) to the wok with second part of aminos and rice vinegar. Toss until everything is coated. Finish with lemon juice, and season to taste with more aminos or even hot sauce (like Sriracha). Serve with green parts of green onions.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (262)
Gluten-free (23)
Paleo (19)
Vegetarian (45)

101 reviews

Yummy! Good basic -- makes a ton! Best to find the right noodles (Udon).

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

Could have used a little more flavor, but besides that it was really good

By: Jacob
Posted: Apr 02, 2016
Diet: Original
0 Helpful

Very bland. It really needed the hot sauce. I added an extra egg and more lemon juice. This is the fourth meal I have made and each included sugar or maple syrup. That is not necessary and unhealthy.

By: Irene
Posted: Mar 22, 2016
Diet: Original
0 Helpful

For the marinade, instead of regular soy sauce I used liquid aminos, and I cut the fish sauce altogether but added a bit of Worcestershire sauce in its place. If I made it again I'd use 2 eggs. But overall it was quite good!!

By: Kathryn
Posted: Mar 21, 2016
Diet: Original
0 Helpful

Loved the colors. Would have liked a tiny bit more sauce.

By: Samantha
Posted: Feb 25, 2016
Diet: Vegetarian
0 Helpful

This was the bomb.com

By: Jill
Posted: Feb 23, 2016
Diet: Original
0 Helpful