Whenever I feel like I need a “reset meal” that’s still warm, filling, and fast—this chicken stir-fry with mixed vegetables is my go-to.

I started making it on the nights when I didn’t want anything heavy, but I also didn’t want a salad. It’s the perfect balance: lean protein, colorful veggies, and a light, savory sauce that pulls everything together. And the best part? It’s all done in about 25 minutes, using just one pan.

This is the kind of real-food dinner that makes me feel good inside and out—no takeout guilt, no overwhelm, just clean, simple flavor.

Ingredients

For the Stir-Fry:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• 1 tbsp olive oil or avocado oil

• Salt and black pepper, to taste

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, thinly sliced

• 1/2 zucchini, chopped

• 2 cloves garlic, minced

• 1/2 tsp grated fresh ginger (optional but delicious)

For the Sauce:

• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)

• 1 tbsp rice vinegar

• 1 tbsp maple syrup or honey

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

1. Cook the chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté for 6–8 minutes until fully cooked. Remove from the pan and set aside.

2. Stir-fry the veggies: In the same pan, add a little more oil if needed. Sauté garlic, ginger, and all the vegetables for about 4–5 minutes, until just tender but still crisp.

3. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch mixture if using.

4. Bring it all together: Add the chicken back to the pan with the veggies. Pour in the sauce and stir to coat. Let cook 1–2 more minutes until heated through and the sauce has slightly thickened.

5. Serve warm on its own or over brown rice, quinoa, or cauliflower rice.

Why I Love This Stir-Fry

It’s one of those quick, flexible recipes that makes clean eating feel easy. You can swap the veggies for whatever you have in the fridge, and it always comes out great. I love that it’s naturally gluten-free, packed with protein, and ready in the time it would take to order takeout.

Back when I was trying to ditch the bloated, tired feeling after dinner, meals like this one helped me feel full, fueled, and totally satisfied.

Nutrition Information (Per Serving – Makes 3)

• Calories: 340

• Protein: 32g

• Carbohydrates: 15g

• Fiber: 3g

• Fat: 16g