Clean Eating Chicken Veggie Stir Fry — On a crisp October evening, the kitchen smelled like cinnamon from a loaf baking on the counter while a bright, colorful stir fry sizzled in the pan, promising comfort and wholesome flavor.
Introduction
There’s something comforting about a warm skillet of seasonal vegetables paired with tender chicken when the leaves turn and your oven timer dings. This Clean Eating Chicken Veggie Stir Fry is a reader favorite because it’s fast, bright, and flexible — perfect for busy home bakers who love seasonal treats and want a healthy dinner that feels as cozy as a fresh batch of muffins. If you’re curious about similar weeknight options, try this quick flavorful clean-eating chicken veggie dinner recipes guide for more inspiration.
Why you’ll love this recipe
- Bright fall produce (think carrots, bell peppers, and baby bok choy) brings color and texture.
- Lean protein and plenty of veggies make it a satisfying, light dinner.
- Ready in about 25 minutes — ideal for busy evenings when you want homemade without fuss.
- The Clean Eating Chicken Veggie Stir Fry adapts easily for gluten-free or lower-carb needs.
Ingredients (serves 4)
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tbsp olive oil or avocado oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 cups baby spinach or baby bok choy, roughly chopped
- 3 tbsp low-sodium tamari or coconut aminos
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey or maple syrup
- 1/4 tsp crushed red pepper (optional)
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
- Toasted sesame seeds (optional)
For a gluten-free version, swap soy sauce for tamari or coconut aminos as listed; for a crunchy finish, consider a light streusel-inspired topping of toasted chopped nuts and oats (see Variations).
Step-by-step instructions
- Prep everything first. Slice the chicken and vegetables so they cook evenly. A mise en place saves time and keeps the pan moving.
- Make the sauce. In a small bowl, whisk together tamari (or coconut aminos), vinegar, honey, grated ginger, and a splash of water. Set aside.
- Heat the pan. Warm a large skillet or wok over medium-high heat with 1 tablespoon oil. When shimmering, add chicken in a single layer, seasoning lightly with salt and pepper. Cook 3–4 minutes until browned and nearly cooked through; remove and set aside.
- Stir-fry the vegetables. Add the remaining tablespoon of oil to the pan. Sauté onion, garlic, and carrots for 2 minutes, then add bell pepper and broccoli. Cook until vegetables are bright and crisp-tender, about 3–4 minutes.
- Combine and finish. Return chicken to the pan, pour the sauce over everything, and toss to coat. Add spinach or bok choy and cook until just wilted. Adjust seasoning with salt, pepper, or a pinch more sweetener or vinegar to balance flavors.
- Serve. Garnish with sliced green onions and sesame seeds. Serve over brown rice, cauliflower rice, or your favorite whole grain.
Helpful tips for success
- High heat and quick cooking keep vegetables crisp and bright. For a detailed week of clean-eating dinners that pair well with this stir fry, check the 7-day high-protein low-carb meal plan for clean eating.
- Don’t overcrowd the pan — cook in batches if necessary to get a nice sear.
- Slice ingredients uniformly so everything finishes cooking at the same time.
- Taste and tweak the sauce: a little more acid (vinegar) brightens, a touch more sweet balances salt.
- For extra texture, add chopped cashews or almonds at the end.
Possible variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and serve over quinoa or gluten-free noodles. See a related quick gluten-free chicken stir fry with veggies for techniques.
- Lower-carb: Swap rice for cauliflower rice and increase greens. For meal ideas pairing sheet-pan dinners with stir fries, review this clean eating low-carb sheet-pan meal.
- Comforty crumble: For a playful twist inspired by your baking passion, sprinkle a light streusel-style topping made from toasted almonds, oats, a pinch of smoked paprika, and a little olive oil at the very end for crunch.
- Mediterranean twist: Replace the sauce with lemon, olive oil, garlic, and oregano, and serve with warmed pita or roasted root vegetables — ideal if you’re exploring a Mediterranean plan like the easy 7-day Mediterranean diet meal plan.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep vegetables from drying out.
- Freezer: For best texture, avoid freezing cooked stir fry with vegetables; you can freeze the cooked chicken and sauce separately for up to 2 months and combine with fresh veggies when ready.
- Meal prep: Cook chicken and sauce, store with prepped raw vegetables, and quickly stir-fry together on the day you’ll eat for near-fresh flavor.
Conclusion
When you want something nourishing that still feels like home-baked comfort, this Clean Eating Chicken Veggie Stir Fry delivers bright seasonal flavors and simple technique perfect for bakers who love to feed family and friends. For an additional easy recipe to compare techniques and flavor ideas, see this Easy Chicken Stir Fry Recipe – Mom On Timeout.
FAQs
Q: Is Clean Eating Chicken Veggie Stir Fry healthy?
A: Yes — it’s packed with lean protein, fiber-rich vegetables, and uses heart-healthy oils and low-sodium seasonings. Adjust portions and sides to fit your dietary goals.
Q: Can I make this gluten-free?
A: Absolutely. Use tamari or coconut aminos instead of soy sauce and choose gluten-free grains or cauliflower rice for serving.
Q: How long will leftovers last?
A: Store in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of liquid to maintain texture.
Q: Can I meal prep this for the week?
A: Yes. Cook the chicken and sauce ahead, store separately from fresh vegetables if possible, and quickly stir-fry them together on the day you plan to eat for the best texture and flavor.
Clean Eating Chicken Veggie Stir Fry
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tbsp olive oil or avocado oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 cups baby spinach or baby bok choy, roughly chopped
Sauce Ingredients
- 3 tbsp low-sodium tamari or coconut aminos
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey or maple syrup
- 1/4 tsp crushed red pepper (optional)
- Salt and black pepper to taste
Garnishes
- 2 green onions, sliced for garnish
- Toasted sesame seeds (optional)
Instructions
Preparation
- Prep everything first. Slice the chicken and vegetables so they cook evenly. A mise en place saves time and keeps the pan moving.
- Make the sauce. In a small bowl, whisk together tamari (or coconut aminos), vinegar, honey, grated ginger, and a splash of water. Set aside.
Cooking
- Heat a large skillet or wok over medium-high heat with 1 tablespoon oil. When shimmering, add chicken in a single layer, seasoning lightly with salt and pepper. Cook for 3–4 minutes until browned and nearly cooked through; remove and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté onion, garlic, and carrots for 2 minutes, then add bell pepper and broccoli. Cook until the vegetables are bright and crisp-tender, about 3–4 minutes.
- Return chicken to the pan, pour the sauce over everything, and toss to coat. Add spinach or bok choy and cook until just wilted. Adjust seasoning with salt, pepper, or a pinch more sweetener or vinegar to balance flavors.
Serving
- Garnish with sliced green onions and sesame seeds. Serve over brown rice, cauliflower rice, or your favorite whole grain.