Easy Chicken & Veggie Stir Fry Recipe | Meal Prep with F.N. Sharp

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than breasts.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, and canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while all-purpose flour is often less expensive.

Cut carrots into matchsticks.

Cut bell peppers on the bias.

Slice mushrooms, quartering if desired.

Dice sweet yellow onion after peeling.

Chop scallions on the bias.

Square off the chicken breast and cut into large strips, then cube.

Season the chicken well before cooking.

Cook the chicken in a pan until done, then remove.

Add all the vegetables to the pan and stir over medium-high heat.

Season the vegetables with salt while cooking.

Return the chicken to the pan with the vegetables.

Add stir fry sauce and a cornstarch slurry (water and cornstarch) to thicken the sauce.

Add scallions at the end to prevent wilting.

Serve over lo mein noodles, instant noodles, or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens