Chicken Stir Fry

I have been cooking some dishes that have not been so healthy. Today I decided I needed something lighter. Insert chicken stir fry! Plus I had some ground chicken in my fridge that needed to be used, along with tons of different vegetables.

This recipe I use brussel sprouts, sugar snap peas, spinach, and carrots. You can really use any vegetables you like. Onions, bell peppers, mushrooms, just whatever you have on hand.

I made this with an oyster sauce. If you have never cooked with it, you are missing out. It doesn’t taste like oysters at all, it has more of a savory flavor. It brings out the umami flavor in the dish. Serve along side of brown rice or quinoa and you have the perfect health meal!

Chicken Stir Fry


  • 1 pound ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup matchstick carrots
  • 4 oz sugar snap peas
  • 1 cup shaved brussel sprouts
  • 1 clove garlic, minced
  • 1 cup baby spinach
  • 2 tablespoons oil


  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 cup low sodium chicken broth
  • 1 tablespoon corn starch

Heat 1 tablespoon oil in a large skillet brown ground chicken on medium heat adding salt, pepper, garlic and onion powder. Once cooked through set aside.

Add 1 tablespoon of oil to pan, turn to medium high heat. Sautee carrot sticks, shaved brussel sprouts, and sugar snap peas for about 4 minutes. Add minced garlic and cook for about 1 more minute.

In a separate bowl combine oyster sauce, soy sauce, chicken broth, and corn starch.

Add ground chicken and sauce mixture to skillet with veggies. Cook 4 to 5 more minutes. Turn off heat and add spinach.

Serve alone or with brown rice and quinoa.

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