Super Healthy Chicken Stir Fry – Sweet, Spicy, & Loaded in Tasty Veggies! (Gluten Free, Gut Healthy)
This healthy chicken stir fry recipe is great for weight loss, gut health, and metabolic health! We’ve taken out the high glycemic ingredients that cause insulin insensitivity. And we’ve taken out ingredients that have been shown to diminish gut health (the balance of bacteria in the digestive system). Together, these two toxic effects can cause weight gain as well as weight loss resistance – among other issues. With this healthy stir fry, you can still enjoy Asian food without sacrificing your health and efforts!
If you want to learn more about why this recipe is so good for you and how common Asian takeout affects the body, click the link below. We created an entire article outlining the problem with Asian takeout and how this recipe can help. Click the link below to check it out!
NUTRIFITX MEMBERS’ SCALE
Healthy Asian-Style Chicken Stir Fry
Asian Chicken Stir Fry
This yummy Asian Stir Fry is a satisfying and healthy meal that supports weight loss and health on all levels. This meal makes a great dinner and makes the perfect meal prep for lunches and dinners. It's also gluten, soy, yeast, and dairy free! (Make it vegan/vegetarian by substituting a plant based protein of your choice.)
Ingredients
Stir Fry Veggies
- 1 Tbsp Olive Oil
- 2 cups Broccoli, cut into bite sized chunks
- 1 cup Carrots, diced (or shredded)
- 4 cups Cabbage (Napa or regular), shredded
- 8 Baby Bella Mushrooms, chopped
- 2 cups Snow Peas (or Sugar Snap Peas)
- 1 Onion, diced
- 1-2 tsp Pink Himalayan Salt
- 2" Ginger root, peeled and minced
- 3-4 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 8 oz Water Chestnuts, drained
Asian Chicken
- 16-24 oz Chicken, cleaned and cut into cutlets (1-2 inch pieces)
- 1 Tbsp Olive Oil
- Salt, to taste
- 3 Tbsp Raw Honey (or Agave Nectar)
- 1 tsp Onion Powder
- 1-2 tsp Red Pepper Flakes, Organic
- 3 Tbsp Minced Garlic
- 2 Tbsp Minced Ginger Root
- 1/4 tsp Cinnamon
- 2 tsp Sesame Oil
Instructions
- Begin by cooking the Veggie Stir Fry. Heat 1 tablespoon olive oil in a wok or very large skillet over medium heat. Once heated, coat pan in oil and add onion. Cook until clear (3-5 mins).
- Add snow peas, broccoli, carrots, and onion. Cook until soft (5-7 mins).
- Add mushrooms, cook until soft (2-3 mins).
- One all veggies are tender, start adding your seasonings (salt, garlic, and ginger). Minced ginger and garlic work best for this recipe (as opposed to powders). This is where the flavor comes from. Be generous here. OPTIONAL: Sprinkle in a few extra red pepper flakes for added spice if desired.
- Once you can smell the garlic, add in the sesame oil and stir well.
- When fully combined, add the drained water chestnuts, stirring until water chestnuts are just warm. When ready, cover and set aside. (Keep warm.)
- Next make the Asian Chicken. Heat olive oil in a skillet. While warming, place your chicken cutlets into a large mixing bowl, and sprinkle with salt. Stir until all chicken is lightly salted.
- Next, add your honey. Stir until all chicken is coated. Then, begin adding your other seasonings: onion powder, red pepper flakes, garlic, ginger, and cinnamon.
- Once oil is hot, begin placing seasoned chicken cutlets into the skillet. Add sesame oil while chicken is cooking, and cover. Cook for 2-3 minutes. Check and flip chicken. Continue process until all cutlets have browned and cooked through. This should take approximately 10 minutes. (*TIP: Do not overload the pan if you want browned chicken. Adding too much chicken at once will steam the chicken rather than brown it.)
- Serve chicken on top of veggie mix, and top with green onions, sesame seeds, peanuts, pepitas, and/or toppings of choice (optional).
Notes
Make this meal quicker by using 2 bags of organic stir fry mix from your local grocery store. (Use organic to guarantee your meal is Nutrifitx Approved - see the Nutrifitx System for more information.)
Feel free to begin prepping and cooking your chicken while veggies are cooking if you are pressed for time (or just want to finish cooking faster). We like to start prepping and seasoning the chicken while the first group of veggies begin cooking.
Optional: We have eliminated common ingredients that may react negatively with gut health, such as gluten and vinegar for example. If this dish doesn't taste "Asian" enough for you, try upping your salt a little and adding a splash of white rice vinegar to the veggies to immitate the salty, umami flavors of common Asian sauces and ingredients.
Optional toppings: sesame seeds, sliced green onion, red pepper flakes, peanuts, slivered almonds, pepitas
Recommended Products
As an associate and member of affiliate programs, we may earn a small commission from qualifying purchases.
-
Marukan Rice Vinegar, 12 oz - Walmart.com -
McCormick Classic Ground Cinnamon Shaker Bottle, 2.37 oz - Walmart.com -
Watkins Gourmet Organic Spice Jar, Crushed Red Pepper - Walmart.com -
Madhava Organic Light Agave, 100% Blue Agave 46 Oz - Walmart.com -
Local Fischer's Honey Raw & Unfiltered Pure Honey Raw Honey 24 oz - Walmart.com -
Native Forest Organic Sliced Water Chestnuts , 8 Oz - Walmart.com -
Oi! Toasted Sesame Oil 250 ml - Walmart.com -
McCormick Himalayan Pink Salt Grinder, 2.5 oz - Walmart.com
Nutrition Information
Serving Size 1 Serving Veggies + 6 oz ChickenAmount Per Serving Calories 370Total Fat 10.4gSaturated Fat 1.6gUnsaturated Fat 7.8gCarbohydrates 36.3gFiber 8.9gSugar 19.1gProtein 44g
Nutrition facts may vary due to substitutions, brands, or changes in ingredients. Nutrition facts are based on 1 serving of veggies (1/4 of recipe) and 6 ounces of chicken. Feel free to vary your serving sizes for your unique needs.
