Enjoy this guest post from Big Sky New Britain Coach Maggie Nelson. Maggie has her bachelor’s degree in Sports Management, as well as her NASM CPT and Precision Nutrition Certification. She is passionate about teaching people to live a happy, healthy, and balanced life.

Chicken Broccoli Stir Fry

Quick. Flavorful. Better than takeout. This one-pan Chicken Broccoli Stir Fry is ready in under 30 minutes and packed with all the flavors you love from your favorite restaurant… only lighter and healthier.

The magic starts with a simple sauce: sweetened with honey, balanced with garlic and ginger, and finished with a customizable kick of sriracha. Mix it up to your spice preference and set it aside while the rest comes together.

First, sear the chicken in a little oil until it’s golden brown on the outside—about 5–7 minutes. Then add your veggies. Broccoli and mushrooms are classic, but feel free to get creative! Just keep everything cut into similar-sized pieces so it cooks evenly. Some great add-ins:

Bell peppers
Sugar snap peas
Carrots
Asparagus
Green beans

(Pro tip: stir fry nights are perfect for cleaning out the fridge and using up those veggies before they go bad!)

Once the chicken and vegetables are tender, pour the sauce back into the pan and let it thicken into that glossy, irresistible coating. Serve it hot over brown rice, egg noodles, or chewy udon noodles for a complete meal.

Every bite delivers that crave-worthy takeout flavor—just made fresher, faster, and with far less sodium.

Ingredients

For the Sauce:
¼ cup low-sodium soy sauc
2 tbsp honey
2–3 tsp sriracha (adjust to taste)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch + 1 tbsp water (for thickening)

For the Stir-Fry:
1 lb chicken breast or thighs, cut into bite-size pieces
2 cups broccoli florets
1 cup mushrooms, sliced
2 tbsp oil (avocado or olive oil works well)
Optional veggies to mix in: bell peppers, sugar snap peas, carrots, asparagus, green beans

To serve:
Brown rice, egg noodles, or udon noodles

Instructions:
Make the sauce: In a small bowl, whisk together soy sauce, honey, sriracha, garlic, ginger, and cornstarch slurry. Set aside.

Cook the chicken: Heat oil in a large pan or wok over medium-high heat. Add chicken and cook 5–7 minutes, until browned on the outside and cooked through.

Add vegetables: Stir in broccoli and mushrooms (or your choice of veggies). Cook another 4–5 minutes until tender-crisp.

Combine with sauce: Pour the sauce into the pan, tossing to coat the chicken and veggies. Let it simmer for 2–3 minutes until the sauce thickens and turns glossy.

Serve: Spoon stir fry over rice or noodles and enjoy!

Nutrition Info (1/4 of the recipe)
Calories: 325
Protein: 27g
Fat: 16g
Carbs: 14g

✅ Healthier than takeout – lower in sodium, made with clean ingredients
✅ One-pan cleanup – minimal mess for busy nights
✅ Customizable – use up whatever veggies you have on hand

Need more nutrition tips or a complete overhaul of your eating habits? Our Big Sky Coaches are here to help. Sign up for our FREE 5 Session Personal Training Experience HERE and start seeing results faster!

See you at Big Sky!

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