Skinny Chicken Stir-Fry Mix (Print Version)

Fast, wholesome stir-fry featuring lean chicken with broccoli, snap peas, and a savory sauce.

# What You'll Need:

→ Protein

01 - 1 lb boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 2 cups broccoli florets
03 - 1 cup sugar snap peas, trimmed
04 - 1 medium red bell pepper, thinly sliced
05 - 2 green onions, sliced

→ Aromatics and Sauce

06 - 2 cloves garlic, minced
07 - 1 inch piece fresh ginger, peeled and grated
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
13 - 2 teaspoons cornstarch
14 - 1/4 cup water

→ Cooking

15 - 1 tablespoon canola or avocado oil

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or extra green onions for serving

# How to Make It:

01 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set aside.
02 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until lightly browned and cooked through. Remove chicken to a plate.
03 - In the same skillet, add garlic and ginger; sauté for 30 seconds until fragrant.
04 - Add broccoli, snap peas, and bell pepper. Stir-fry for 3 to 4 minutes until vegetables are just tender but still crisp.
05 - Return chicken to the pan. Pour in the prepared sauce, tossing everything to coat. Cook for 2 to 3 minutes, stirring, until sauce thickens and everything is heated through.
06 - Stir in green onions. Remove from heat.
07 - Serve immediately, garnished with sesame seeds and cilantro or extra green onions if desired.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality, but your wallet and waistline both thank you afterward.
  • No complicated techniques or fancy equipment needed—just a pan, good heat, and about thirty minutes of your evening.
  • The vegetables stay snappy and bright instead of turning into mushy regret, which honestly took me a few tries to nail.
02 -
  • Don't skip slicing the chicken thin—I learned this the hard way when I tried to rush it, and dense chicken chunks ruined an otherwise perfect dinner.
  • The cornstarch won't thicken anything if you skip whisking it together with the other sauce ingredients first; lumps will form and your sauce stays thin and pooling.
  • Overcrowding the pan with chicken or vegetables steams them instead of searing them, so respect the space and cook in batches if you need to.
03 -
  • Partially freezing your chicken breast for an hour before slicing makes it infinitely easier to get those thin, even cuts that cook through in minutes.
  • Taste the sauce before you pour it in—if it needs brightness, add a splash more vinegar; if it's too sharp, a tiny drizzle of honey balances it out.
  • Don't walk away from the stove once the vegetables hit the pan; these few minutes are where the magic happens, and your full attention matters.
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