Description
A quick, customizable stir fry recipe loaded with colorful vegetables, tender halal chicken, and a savory garlic-ginger sauce. Perfect for weeknight dinners.
Ingredients
2 tbsp avocado oil
1 lb boneless skinless halal chicken thighs, sliced
3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
2 cloves garlic, minced
1 tsp grated ginger
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp cornstarch mixed with 2 tbsp water
Steamed rice or noodles, for serving
Instructions
Heal wok on high and swirl in oil.
Add garlic and ginger, stir 30 seconds until aromatic.
Add chicken, cook until browned and cooked through (5 min).
Push chicken to the side, add veggies. Stir fry 3 min.
Pour in soy sauce, vinegar, and cornstarch slurry. Mix well.
Let it simmer 1 minute until sauce thickens.
Serve over rice or noodles.
Notes
Customize with tofu or shrimp instead of chicken.
Don’t overcrowd pan—use high heat throughout for best texture.
Batch prep veggies in advance to speed up meal-making.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Calories: 310
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: easy stir fry, weeknight meals, healthy chicken stir fry, fast dinner recipe