Go Back
15-Minute Lean Chicken Stir Fry – Low Fat Dinner served on a white plate with juicy chicken breast, broccoli, bell peppers, carrots, and spring onions in a light savory sauce, styled on a marble slab in a bright modern kitchen.

Lean Chicken Stir Fry – Quick & Easy Recipe

A quick and healthy lean chicken stir fry made with fresh vegetables and light seasoning. This low fat dinner is packed with flavor and ready in just minutes, making it perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts, thinly sliced (about 450g / 1 lb)
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 cups broccoli florets about 180g
  • 1 red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 medium carrot thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons chopped spring onions

Method
 

  1. In a small bowl, mix the low-sodium soy sauce, oyster sauce, cornstarch, and water until smooth. Set aside.
    Mixing low-sodium soy sauce, oyster sauce, cornstarch, and water in a glass bowl to prepare a homemade stir fry sauce for lean chicken stir fry.
  2. Heat olive oil in a large nonstick pan or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 4–5 minutes, stirring often, until the chicken is fully cooked and lightly golden.
    Thinly sliced chicken breast cooking in olive oil inside a black nonstick wok until lightly golden and fully cooked.
  3. Add the minced garlic and grated fresh ginger to the pan. Stir and cook for about 30 seconds until fragrant.
    Minced garlic and freshly grated ginger being added to cooked chicken in a nonstick pan for extra flavor.
  4. Add the broccoli florets, sliced bell peppers, and thinly sliced carrots. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
    Broccoli florets, sliced bell peppers, and thinly sliced carrots stir-frying with chicken in a large wok.
  5. Sprinkle in the black pepper and a small amount of salt. Stir well to combine.
    Seasoning chicken stir fry with black pepper and salt while stirring vegetables and chicken together.
  6. Pour the prepared sauce into the pan. Stir continuously for 1–2 minutes as the sauce thickens and coats the chicken and vegetables.
    Prepared stir fry sauce being poured into the pan and mixed with chicken and vegetables until thick and glossy.
  7. Add the chopped spring onions and stir for 30 seconds.
    Fresh chopped spring onions added to lean chicken stir fry and stirred into the sauce-coated vegetables and chicken.
  8. Remove from heat and serve immediately while hot. Enjoy your healthy, low-fat chicken stir fry.
    Finished lean chicken stir fry served hot with tender chicken, broccoli, carrots, bell peppers, and spring onions in a light savory sauce.