Quick Chicken Stir Fry: Healthy, Flavorful & Ready in 30 Minutes

Let’s be real: sometimes the last thing you want to do after a long day is cook. But what if I told you that you could whip up a healthy, delicious meal in the time it takes to scroll through your social media feed? That’s right! Say goodbye to takeout and hello to this Quick Chicken Stir-Fry that’ll make you feel like a kitchen wizard—minus the 45-minute prep time.

Packed with lean chicken, colorful veggies, and topped off with a sweet mango surprise, this dish will have your taste buds dancing and your waistline thanking you. Oh, and did I mention it’s served over cauliflower rice? That’s right, cauliflower. It’s like rice’s cooler, healthier cousin who shows up to the party with the perfect dance moves. Let’s get cooking!

What You Need

(Serves 6—because we all know leftovers are life.)

• 1 pound organic, boneless, skinless chicken breast (I’m not saying it’s a superhero, but it might just be)
• 2 tablespoons olive oil (because, you know, healthy fats are where it’s at)
• 1 clove garlic, minced (keep the vampires away)
• 1 yellow onion, chopped (adds flavor and makes you feel like you’re on a cooking show)
• 2 heads of broccoli, chopped (because greens are our friends)
• 2 carrots, cut in half, then into 2-inch segments (they add crunch and color—basically, veggie confetti)
• 2 heads of baby bok choy, chopped (because why not get fancy with some leafy greens?)
• 1 zucchini, chopped (this veggie is a “we’re not worthy” moment)
• 1 teaspoon fresh ginger, minced (adds a little zing to your zing)
• 3/4 cup chicken broth (divided, like your attention span when cooking)
• 2 tablespoons arrowroot starch (the secret weapon for thickening sauces—like magic but better)
• 2 tablespoons toasted sesame seed oil (this is where the magic happens)
• 1 tablespoon ume plum vinegar (sounds fancy, tastes fabulous)
• 1 tablespoon coconut aminos (no soy, no problem)
• 1 ripe, organic mango, peeled, pitted, and chopped (it’s the cherry on top of your stir-fry sundae)

Instructions

1. Chicken Prep Time: Rinse your chicken (I’m talking to you, frozen meat from the back of the fridge). Cut it into 1-inch cubes. Easy peasy.
2. Sauté Party: Heat up the olive oil in a large skillet over medium heat. Toss in the garlic and onions, and sauté for about 10 minutes until they’re soft and smelling like heaven. Add the broccoli, carrots, and chicken and cook for another 10 minutes. (Pro tip: If you start dancing to your favorite tune while waiting, you’ll feel like a pro chef.)
3. Veggie Magic: Toss in the bok choy and zucchini, and cook for 5 more minutes. Then, pour in 1/4 cup of chicken broth, cover, and let it simmer for 10 minutes. (Time to enjoy the smell of your soon-to-be-delicious dinner filling the kitchen.)
4. Saucy Goodness: In a small bowl, whisk together the remaining 1/2 cup chicken broth, arrowroot starch, sesame oil, vinegar, and coconut aminos. Add this glorious mixture to your skillet. Stir in that chopped mango (yes, you heard me, mango), and cook for another 5 minutes, stirring constantly until the sauce thickens. (Feel free to do a happy dance here, too—it’s totally warranted.)

Nutrition

One serving (without rice) equals:

• Calories: 243
• Fat: 11g
• Sodium: 675mg
• Carbohydrate: 15g
• Fiber: 4g
• Protein: 19g

Time to Eat, You Master Chef You!

Dinner doesn’t have to be a complicated affair to be delicious and nutritious. With this Quick Chicken Stir-Fry, you’ll have a meal that tastes like you spent hours in the kitchen, but in reality, it’s ready in under 30 minutes. Plus, it’s healthy, colorful, and won’t leave you with a food coma. Get ready to impress your taste buds (and your family) with this fresh and fabulous dish. Enjoy!