Healthy Chicken Stir Fry is one of those must-make meals—quick, colorful, and packed with flavor. This classic Chinese cooking technique uses high heat with just a touch of oil, making it perfect for Weight Watchers.
You get crisp veggies, tender chicken, and a light, savory sauce all in one satisfying skillet—all for 1 Point. Don’t miss our other Weight Watchers dinner recipes—great for busy weeknights and staying on track!
Recipe Overview
- Serving Size: 250 g.
- Number of Servings: 4
- Time to Cook: 15 minutes
- 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Healthy Chicken Stir Fry
- 2 chicken breasts, cut into cubes
- 1 tablespoon all-purpose flour (8 g)
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 cup broccoli florets (90 g)
- 1 red bell pepper, diced (1 cup, 120 g)
- 1 medium carrot, sliced (1/2 cup, 60 g)
- 1 cup baby corn (160 g)
- 1 teaspoon of oil
For the sauce:
- ¼ cup chicken broth (60 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 garlic clove, crushed
- 1 teaspoon freshly grated ginger (3 g)
- 1 teaspoon sesame oil (5 ml)
- 1 packet of Splenda
- 1 teaspoon of cornstarch
- Sesame seeds for garnish
Instructions for making Healthy Chicken Stir Fry
- Season the chicken cubes with salt, pepper, and the flour, mixing well so all pieces are lightly coated. Heat a wok or large skillet over high heat, add a small amount of oil, and once it’s sizzling hot, place the chicken in a single layer. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the carrot slices and broccoli florets first, and stir-fry for 2 minutes over high heat. If you want to ensure the broccoli and carrots are tender, you can blanch them in boiling water for 3 minutes beforehand. Then, add the diced bell pepper and baby corn and continue stir-frying everything for another 2 to 3 minutes, stirring constantly to keep the vegetables crisp.
- Meanwhile, prepare the sauce by mixing the chicken broth, soy sauce, garlic, ginger, cornstarch, sesame oil, and Splenda in a small bowl. Pour the sauce over the vegetables and stir well. Return the cooked chicken to the pan, mix everything together, and cook for another 1 to 2 minutes until the sauce thickens slightly and coats all the ingredients.
- Serve hot, garnished with sesame seeds.
Tips and Tricks Section for Healthy Chicken Stir Fry
The success of stir fry is getting the vegetables to stay crispy: cooking them for a short time, but just the right amount of time so they’re cooked without getting soft. Here are my tricks to achieve this:
- Hearty veggies first: The hardest vegetables, like broccoli and carrots, go into the pan first. In fact, if you want to make sure they turn out well, you can blanch them for about three minutes in boiling water to guarantee they’re soft and cooked.
- Other vegetables like peppers are added a few minutes later, and always last the most delicate ones like bok choy, cabbage, and bean sprouts.
- Don’t overdo the sauce. Use a maximum of 1/4 cup of chicken broth, because otherwise the stir-fry will be too juicy, and that’s not the idea.
- Enjoy it fresh: This recipe is more about food to prepare quickly and eat quickly; I don’t recommend it reheated or for meal prep.
Related Stir-Fry Recipes
Healthy Chicken Stir Fry
A classic Chinese takeout dish made healthier at home.
Ingredients
For the Stir Fry
- 2 chicken breasts, cut into cubes
- 1 tablespoon all-purpose flour, 8 g
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 cup broccoli florets, 90 g
- 1 red bell pepper, diced (1 cup, 120 g)
- 1 medium carrot, sliced (1/2 cup, 60 g)
- 1 cup baby corn, 160 g
- 1 teaspoon of oil
For the Sauce
- ¼ cup chicken broth, 60 ml
- 1 tablespoon soy sauce, 15 ml
- 1 garlic clove, crushed
- 1 teaspoon freshly grated ginger, 3 g
- 1 teaspoon sesame oil, 5 ml
- 1 packet of Splenda
- 1 teaspoon of cornstarch
- Sesame seeds for garnish
Instructions
- Season the chicken cubes with salt, pepper, and the flour, mixing well so all pieces are lightly coated. Heat a wok or large skillet over high heat, add a small amount of oil, and once it’s sizzling hot, place the chicken in a single layer. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the carrot slices and broccoli florets first, and stir-fry for 2 minutes over high heat. If you want to ensure the broccoli and carrots are tender, you can blanch them in boiling water for 3 minutes beforehand. Then, add the diced bell pepper and baby corn and continue stir-frying everything for another 2 to 3 minutes, stirring constantly to keep the vegetables crisp.
- Meanwhile, prepare the sauce by mixing the chicken broth, soy sauce, garlic, ginger, cornstarch, sesame oil, and Splenda in a small bowl. Pour the sauce over the vegetables and stir well. Return the cooked chicken to the pan, mix everything together, and cook for another 1 to 2 minutes until the sauce thickens slightly and coats all the ingredients.
- Serve hot, garnished with sesame seeds.
Notes
Just 1 WW Point per serving.
Nutrition
Serving: 261gCalories: 232kcalCarbohydrates: 7.3gProtein: 35gFat: 5.2gSaturated Fat: 1gCholesterol: 110mgSodium: 526mgPotassium: 627mgFiber: 1.7gSugar: 2.1gCalcium: 25mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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