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Chicken Stir Fry

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Chicken Stir Fry

4.1 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken Stir Fry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 353kcal


  • 1 cup brown rice, raw
  • 1 cup broccoli, florets
  • 1 medium zucchini
  • 1 large mushrooms, portabella
  • 1 medium bell pepper, red
  • 1 medium carrot
  • 2 tablespoon oil, avocado
  • 2 clove garlic
  • 1 pound chicken breast
  • 1/2 cup chicken broth, low-sodium
  • 1/4 cup soy sauce, gluten free
  • 2 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 teaspoon cornstarch
  • 1 stalk green onion

Serve With

  • 2 medium mango


  • Cook rice as directed on the package. Set aside covered.
  • Cut broccoli into florets. Slice zucchini in half lengthwise and then slice into half moons. Slice mushroom and pepper; peel and slice carrot.
  • Heat 1 tablespoon oil in a large skillet or wok over medium.
  • Once hot, add veggies. Stir and saute for 6-7 minutes; remove from skillet.
  • Mince garlic. Cut chicken into large chunks, set aside. Add remaining 1 tablespoon oil to wok and heat over medium. Add garlic and saute for 1 minute. Add chicken and cook for 5-6 minutes, flipping halfway through. Continue to cook until no longer pink in the center; remove and set aside.
  • Add broth and scrape off the brown bits with a spatula. Whisk in soy sauce, honey and sesame oil. Once fully incorporated, whisk in the corn starch. Cool for 2-3 minutes over medium-low until sauce thickens.
  • Return veggies and chicken to the pan, toss to fully coat. Serve over rice topped with sliced green onions and mango slices on the side.
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Calories: 353kcal | Carbohydrates: 47g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 698mg | Fiber: 4g | Sugar: 18g

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