Healthy Easy Stir Fry Recipes

Healthy Easy
Stir Fry Recipes

eBook
Chicken Stir Fry
This easy chicken stir fry is perfect for busy weeknights or for meal prep lunches – and the sauce is
made from pantry staples!
Prep Time Cook Time Total Time

25 mins 15 mins 40 mins
Ingredients For the sauce:
1 lb chicken breast, diced into one- 1/4 cup soy sauce

inch cubes 1/4 cup + 2 tbsp maple syrup
2 tbsp soy sauce 3 tbsp rice vinegar (unseasoned)
3 tbsp sesame oil, divided 4 cloves garlic, finely minced
1 tbsp rice vinegar 3/4 inch piece of fresh ginger, finely
2 cups mushrooms, stems removed minced or grated
and quartered 2 tbsp toasted sesame seeds
2 cups broccoli, cut into small florets 1 Thai chili, finely chopped (can
1 large carrot, peeled and sliced substitute red pepper flakes or omit
1 medium yellow onion, large chop if sensitive to heat)
1/2 green pepper, chopped
1/2 red pepper, chopped
Instructions
1. Toss the chicken breast, soy sauce, half of the sesame oil, and rice vinegar together in a large bowl.
Marinate for at least 20 minutes, up to 24 hours. After marinating, discard the excess liquid.
2. Mix all of the sauce ingredients in a bowl and set aside.
3. Heat the other half of the sesame oil over medium-high heat in a large pan. When the oil is heated
and begins to shimmer, add the chicken breast and cook until browned on all sides, about 4-5
minutes. Remove chicken from the pan and set aside.
4. Add additional sesame oil to the pan if it has gone dry. Add mushrooms, broccoli, and carrots to
the pan and cook until carrots are tender, about 3-4 minutes. Stir frequently to prevent burning.
5. Add the onion, green pepper, and red pepper, and cook until the onions are slightly translucent
and peppers become slightly tender, about 2-3 minutes.
6. Add sauce and chicken and continue to cook until the sauce thickens slightly, another 2-3 minutes.
7. Remove from heat, top with sesame seeds, and serve.
Nutrition
Calories: 400kcal (20%)

Notes
Carbohydrates: 34g (11%)
Protein: 31g (62%)
You can add other veggies to this stir fry like cauliflower, corn, Fat: 16g (25%)
Saturated Fat: 2g (13%)
zucchini and edamame. Polyunsaturated Fat: 6g
Leave out the Thai chili if you don’t like spicy food. Monounsaturated Fat: 6g
Trans Fat: 1g
This recipe is great for meal prep and can be stored in the fridge Cholesterol: 73mg (24%)
for up to 5 days. Sprinkle some water over top then reheat in the Sodium: 1479mg (64%)
Potassium: 1019mg (29%)
microwave for 2 minutes. Fiber: 4g (17%)
Sugar: 23g (26%)
Vitamin A: 3396IU (68%)
Vitamin C: 80mg (97%)
Calcium: 126mg (13%)
Iron: 2mg (11%)
Chicken Ramen Stir Fry
Ditch the salty seasoning packets that come with ramen and make this healthy and delicious chicken
stir fry instead in just 30 minutes!

Ingredients
3 (85g) bags ramen noodles such as

Mr Noodles
1 head broccoli chopped
2 tbsp tamari or low sodium soy
sauce
2 tbsp hoisin sauce
2 cloves garlic, minced
1 tbsp olive oil
2 chicken breasts cut in into 1-inch
pieces
4 green onions sliced, for garnish
Sesame seeds for garnis
Instructions
1. Bring a large pot of water to a boil on the stove, then add ramen noodle packs, discarding the
seasoning packs. Cook for 2 minutes, adding broccoli in during the last minute of cook time, then
drain and set aside.
2. Mix soy sauce, hoisin sauce and garlic in a small bowl and set aside.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken, seasoning with salt
and pepper. Cook for 6-7 minutes until browned and cooked through, then add in cooked ramen,
broccoli and sauce mixture, tossing gently to combine. Cook for 1-2 minutes until sauce thickens.
4. Remove from heat, then garnish with green onions and sesame seeds. Serve and enjoy!
Notes Nutrition
Swap out the chicken for shrimp, beef or even tofu. Calories: 518kcal
(26%)Carbohydrates:
Add in extra veggies lying around your fridge like bell peppers,
56g (19%)Protein: 36g
bok choy and mushrooms.
(72%)Fat: 17g
Store the leftovers in the fridge for up to 5 days. Sprinkle some (26%)Saturated Fat: 6g
water over top then reheat in the microwave for 2-3 minutes. (38%)Polyunsaturated
Fat: 2gMonounsaturated
Fat: 8gTrans Fat:
0.01gCholesterol: 73mg
(24%)Sodium: 1899mg
(83%)Potassium:
1089mg (31%)Fiber: 6g
(25%)Sugar: 6g
(7%)Vitamin A: 1109IU
(22%)Vitamin C: 140mg
(170%)Calcium: 112mg
(11%)Iron: 4mg (22%)
Sesame Chicken Rice Bowls
These 30-Minute Sesame Chicken Rice Bowls are a healthy substitute for takeout – they're perfect for
meal prep or a quick and easy dinner

Ingredients Sesame sauce
1 cup jasmine rice 1/4 cup soy sauce or tamari

1 1/4 cups water 1/4 cup honey
1 pinch salt 2 tbsp sesame oil
1 lb chicken breasts, diced 4 cloves garlic
1/4 cup cornstarch 1 tsp fresh ginger, minced
2 tbsp sesame oil
2 tsp soy sauce or tamari
1 cup snap peas or 1 head broccoli
1 red pepper, chopped
3 scallions, sliced
1 red chili pepper, sliced
Extra sesame seeds for garnish
Instructions
1. Cook jasmine rice with water and a pinch of salt in a rice cooker or on the stovetop until liquid has
absorbed.
2. In a large bowl, toss chicken with cornstarch. Heat 1 tbsp sesame oil in a large skillet over med-high
heat. Add chicken, sauteeing for 3-4 min until chicken starts to brown.
3. Meanwhile, mix soy sauce, honey, sesame oil, garlic and ginger together to make the stir fry sauce.
Pour overtop of chicken, then add red pepper and snap peas (or broccoli), sauteeing for another 3-
4 min until veggies are tender and sauce has thickened.
4. Serve chicken overtop of rice and garnish with scallions, sesame seeds and red chili peppers.
Enjoy!
Nutrition
Calories: 553kcal
Notes (28%)Carbohydrates:
Make this recipe vegetarian by using tofu or tempeh instead of (62%)Fat: 17g
chicken. (26%)Saturated Fat: 3g
Swap out any of the veggies for whatever you have on hand like (19%)Polyunsaturated
Fat:
broccoli or green beans.
6gMonounsaturated
Store the leftovers in the fridge for up to 4 days then reheat in
Fat: 7gTrans Fat:
the microwave for 2-3 minutes. 1gCholesterol: 73mg
Freeze this recipe for up to 1 month. Defrost in the fridge then (24%)Sodium: 1130mg
microwave for 3-4 minutes. (49%)Potassium: 670mg
Make sure to sprinkle some water over top of the rice before (19%)Fiber: 2g
reheating so it stays nice and moist. (8%)Sugar: 20g
(26%)Vitamin C: 57mg
(69%)Calcium: 50mg
(5%)Iron: 2mg (11%)
Easy Yakisoba Noodles
These Easy Yakisoba Noodles can be made in the Instant Pot or on the stovetop with fresh veggies
and the yummiest garlic-chili sauce!

Ingredients Stir fry sauce
2 tbsp sesame oil

1/4 cup low-sodium soy sauce or
1 cup mushrooms
1 carrot, chopped tamari
1 head Broccoli, chopped into small 2 tbsp water
florets 1 tbsp honey
1 lb frozen shrimp OR FOR INSTANT 2 tsp rice vinegar
POT: 2 medium-sized chicken breasts 2 tsp Sriracha
1 cup chicken broth (INSTANT POT 4 cloves garlic minced
ONLY)
1 package pre-cooked yakisoba or
Chinese-style miki noodles
1 cup bok choy, chopped
4 scallions, sliced
1/4 cup chopped cilantro (optional)
Instructions
1. STOVETOP INSTRUCTIONS: In a large skillet, heat sesame oil over high heat. Add mushrooms,
carrots, and 2 tbsp of stir fry sauce, sauteeing for 3-4 min. Add broccoli and shrimp, sauteeing for
another minute. Add noodles and remainder of stir fry sauce, tossing to combine. Once noodles
start to soften, add bok choy and mix all together. Top with scallions and cilantro, then serve and
enjoy!
2. INSTANT POT INSTRUCTIONS: Add oil, chicken, mushrooms, carrots, stir fry sauce ingredients and
broth to Instant Pot. Cook on high pressure for 2 minutes. Do a quick release of the pressure and
stir in Yakisoba noodles and bok choy. Serve in bowls and top with scallions and cilantro. Enjoy!
Nutrition
Calories: 429kcal
You can make these noodles on the stovetop or in the Instant (40%)Fat: 20g
Pot. (31%)Saturated Fat: 3g
Substitute yakisoba noodles Chinese-style miki noodles. (19%)Polyunsaturated
Fat:
Use the protein of your choice like shrimp, chicken, beef or firm
12gMonounsaturated
tofu.
Fat: 9gCholesterol:
Store in the fridge for up to 4 days in an airtight container then 41mg (14%)Sodium:
reheat in the microwave or a skillet. 1040mg
(45%)Potassium: 428mg
(12%)Fiber: 3g
(13%)Sugar: 6g
(124%)Vitamin C: 43.7mg
(53%)Calcium: 60mg
(6%)Iron: 2.7mg (15%)
Easy Chicken Chow Mein
These Easy Yakisoba Noodles can be made in the Instant Pot or on the stovetop with fresh veggies and the
yummiest garliThis Easy Chicken Chow Mein tastes just like takeout – all you need is a skillet and 30 minutes to
whip up this easy dinner!c-chili sauce!

Ingredients Chow mein sauce
2 chicken breasts, diced

3 tbsp soy sauce
Salt & pepper, to taste
2 tbsp honey
1 tbsp cornstarch
1 tbsp sesame oil
1 tbsp sesame oil
1 cup mushrooms, cut in half
1 carrot, julienned
1 yellow onion, sliced
1 cup green cabbage, sliced
1 (454g) package chow mein noodles
1/3 cup chicken broth
1 bunch green onions, sliced
Sesame seeds, for garnish
Instructions
1. In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the
chow mein sauce ingredients in a small bowl and set aside.
2. Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking
for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for
another 5 minutes until browned, stirring often.
3. Add onion, green cabbage and chow mein noodles to the skillet, sauteeing another 2-3 minutes,
then add broth and chow mein sauce, cooking for 2-3 more minutes until sauce thickens.
4. Stir in green onions and remove from heat. Serve garnished with sesame seeds (optional), and
enjoy!
Nutrition
Calories: 449kcal
Make this dish vegetarian using tofu and vegetable broth. (58%)Fat: 8g
Store the leftovers in the fridge for up to 5 days. Reheat in the (12%)Saturated Fat: 1g
microwave, a wok or a skillet. (6%)Cholesterol: 48mg
Freeze this recipe for up to 3 months. Defrost in the fridge (16%)Sodium: 1123mg
overnight then reheat as normal. (49%)Potassium: 449mg
(13%)Fiber: 5g
(21%)Sugar: 9g
(35%)Vitamin C: 9mg
(11%)Calcium: 21mg
(2%)Iron: 3mg (17%)
Chicken Stir Fry with Rice Noodles
This chicken stir fry with rice noodles is easy, fresh, healthy, and totally delicious! It comes together
fast, and you will love the sweet and savory sauce.

Ingredients Garnish (use any/all toppings):
1/2 pound rice noodles 1 Persian (mini) cucumber chopped

1 tablespoon olive oil or julienned
2-3 boneless, skinless chicken 1 handful mint chopped
breasts cut into bite-size pieces 1 small carrot grated, spiralized, or
julienned
Sauce:
Scallions (green parts) chopped, to
2 cloves garlic minced
taste
1/4 cup hoisin sauce 1/4 cup chopped peanuts
1 tablespoon fish sauce Red pepper flakes to taste
1 tablespoon soy sauce Lime wedges
Juice of 1/2 lime
Instructions
1. Boil a pot of water and cook noodles according to package directions until they're just tender.
2. Meanwhile, add the sauce ingredients to a small bowl, and then prep the garnish ingredients and
set aside.
3. Add the oil and chicken to a skillet or wok. Cook on medium-high heat for 5 minutes, stirring often.
4. Add the sauce to the pan and give it a good stir to coat the chicken. Cook for an additional couple
minutes, stirring often, or until the chicken is cooked through (but don't overcook). The sauce will
thicken up.
5. Once the noodles are done, drain them and add to the pan. Toss with the chicken (I use tongs). You
can either add the garnish ingredients right to the pan or to each bowl when you plate it.
6. Eat it immediately or enjoy cold as a noodle salad.
Nutrition
Notes Calories:
473kcalCarbohydrates:
I used A Taste of Thai straight cut rice noodles. If your noodles 60gProtein: 30gFat:
are cooked before the rest of the dish is ready, I suggest tossing 12gSaturated Fat:
them with a bit of oil so they don't stick together as much. 2gCholesterol:
Makes 4 reasonable-size portions. If you're really hungry, you 73mgSodium:
may want to serve it with something else or just feed 2-3. 1129mgPotassium:
Nutritional information is provided as a courtesy only and 621mgFiber: 3gSugar:
should be construed as an estimate rather than a guarantee. 6gVitamin A:
Ingredients can vary and Salt & Lavender makes no guarantees 2258IUVitamin C:
5mgCalcium: 44mgIron:
to the accuracy of this information.
2mg
\
CASHEW CHICKEN STIR FRY
This Cashew Chicken Stir Fry Recipe is an easy and delicious weeknight meal! It’s loaded with protein,
vegetables and is even better than takeout!

Ingredients Stir Fry Sauce:
1 lb chicken breast sliced into 1” ¼ cup chicken broth

long, thin strips 3 TBS hoisin sauce
½ cup cashews 2 TBS soy sauce (or coconut aminos)
2 TBS soy sauce (or coconut 1 TBS Mirin
aminos) 1 TBS honey
2 TBS Mirin ½ tsp garlic powder
1 TBS honey ¼ tsp onion powder
1 TBS hoisin sauce ¼ tsp ground ginger
1 tsp sesame oil 1 TBS cornstarch
1 TBS peanut oil ½ TBS water
Vegetables:
2 cups broccoli florets chopped
1 large green pepper julienned
1 large red pepper julienned
1 cup shelled edamame
1 TBS Peanut Oil
Garnishes: Green onions sesame seeds, etc.
Instructions
Marinate chicken:
1. Mix together soy sauce, mirin, honey, hoisin sauce and sesame oil.
2. Put cut chicken and sauce together in a plastic back or glass Tupperware let sit for 15-30 minutes at room
temperature or longer in the refrigerator.
Make the sauce:
1. In a small mixing bowl combine chicken broth, hoisin sauce, soy sauce, mirin, honey garlic powder, onion
powder and ground ginger. Whisk to combine and set aside. (Do NOT add corn starch and water yet)!
Cook the Chicken & Cashews:
1. Pour marinated chicken into a colander to drain excess marinade.
2. Heat 1 TBS oil in a wok or fry pan over medium-high heat.
3. Add drained chicken pieces to the oil in the pan and cook over medium-high heat for about 3-5 minutes, or
until the chicken is well-browned on one side.
4. After the chicken is browned, use a spatula and flip it over.
5. Add the cashews and cook, stirring occasionally, until the chicken and cashews are nicely browned.
6. Transfer mixture from the pan to a medium bowl and set aside.
Putting it together:
1. In a large Wok or fry pan, heat 1 TBS peanut oil.
2. Add julienned peppers and cook over medium-high heat for 2-4 minutes or until they just start to become
soft.
3. Add broccoli and edamame and cook for another 3-5 minutes until the vegetables are slightly browned.
4. Add stir fry sauce and cashew/chicken mixture to the vegetables and continue cooking for 1-2 minutes.
5. In the container you mixed your sauce, add 1 TBS corn starch and ½ TBS water and mix with a fork until
combined.
6. Make a hole in the middle of your stir fry and pour the cornstarch mixture into the pan.
7. Stir quickly to evenly distribute the cornstarch in the sauce.
8. Cook for another 2-3 minutes until the sauce has thickened.
9. Serve immediately over rice, noodles, etc.
Spicy Chicken Vegetable Stir Fry
Spicy Chicken Vegetable Stir Fry is a delicious way to eat healthy, light, and low carb. The bold and spicy
marinade does double duty when it's cooked down and added to the stir-fry at the end. Great on its own, or over
rice or quinoa, this dish is perfect for weekly meal prep

Ingredients MARINADE
10 ounces boneless, skinless chicken 1/4 cup low sodium soy sauce
thighs, diced into bite-sized pieces 2 tablespoons raw honey
1 1/2 tablespoons avocado oil or 2 teaspoons Sriracha hot sauce
canola oil (more or less, to taste)
2 cloves raw garlic, sliced thinly
1 teaspoon ground chili with
1/4 cup yellow onion, sliced
fried garlic (more or less, to
1/2 cup green beans, sliced at an angle
taste)
into 2-3 pieces
10 spears asparagus (hard ends
removed), cut into 2" slices
1 cup broccoli florets
1/2 cup snow peas, sliced in half
1 teaspoon cornstarch
Instructions
1. Combine marinade ingredients (soy sauce, honey, Sriracha, ground chili with fried garlic, and garlic) in a
medium bowl. Add chicken, and marinate in fridge for 30 minutes. Drain marinade into small saucepan
2. Add 1/2 tablespoon oil to wok or skillet and heat over medium-low heat. Add sliced garlic and saute about 3
minutes, until golden brown. Remove garlic and set aside.
3. Add onions to wok, and saute about 5 minutes, until golden. Remove onions and add to garlic.
4. Add 1 tablespoon oil to wok or skillet, and turn heat to medium-high. When oil begins to sizzle, add green
beans, broccoli, and asparagus. Saute for about 5 minutes, tossing occasionally.
5. Add snow peas, onion and garlic to wok or skillet, and saute for another 2-3 minutes. Move all vegetables to
the side, creating an open space in the middle
6. Add chicken to center of wok or skillet. Saute chicken about 4 minutes per side, until chicken is cooked
through.
7. WHILE CHICKEN COOKS: cook marinade over low heat for 5-10 minutes. Add cornstarch to cooked marinade,
and whisk to thicken
8. Turn heat to low, and add cooked marinade a little at a time, tossing well in between. You may not need all of
the marinade
Notes
DO NOT ADD RAW, USED MARINADE TO STIR FRY! Two options:

Add marinade to a small saucepan and cook it for 5-10 minutes
Make double the marinade, immediately reserve half, and cook that marinade in a small saucepan
Sambal Chili Paste is an alternative to Ground Chili with Fried Garlic. Find it in the Asian foods aisle of the
grocery store
Mix it up, and use your favorite vegetables.
Cut vegetables approximately the same size so they cook evenly
Add more sturdy vegetables first, as they take a little longer to cook
SWEET POTATO NOODLE STIR FRY WITH THAI
PEANUT LIME SAUCE
Ingredients Sauce
Marinade ⅔ cup water

1 tablespoon each: soy sauce, Thai red ⅓ cup peanut butter
curry paste, oil 2 tablespoons each: rice vinegar
Juice from ½ lime and soy sauce, gluten-free if
Sweet Potato Noodle Stir Fry
needed, sub coco aminos for
4 boneless skinless chicken thighs or 1
paleo
package firm tofu, cut into cubes
1 tablespoon honey, sub maple
1 teaspoon oil
syrup for vegan
2 red bell pepper, sliced
1 teaspoon each: sriracha and
2 cups shredded red cabbage
fish sauce, omit for vegan
2 medium sweet potatoes, about 1 lb.
2 cloves garlic
total, peeled and spiralized
½ cup each: cilantro and Thai basil 1 inch piece ginger
Juice from 1 lime
A small handful of cilantro
Instructions
1. Place the marinade ingredients into a large resealable plastic bag and squish the bag to mix them together.
Place the chicken or tofu into the marinade and gently shake the bag so that everything is covered. Place the
bag in your fridge and let it marinate for 30 minutes or up to 8 hours.
2. 1 tablespoon each: soy sauce, Thai red curry paste, oil,Juice from ½ lime,4 boneless skinless chicken thighs or
1 package firm tofu, cut into cubes
3. Set your oven to 400 degrees. Place the chicken or tofu and all the marinade in a baking dish and pop it into
your oven. (No need to wait for your oven to completely preheat.) Cook for 20-25 minutes, with the option to
broil for the last 5 minutes to help brown the chicken or tofu.
4. While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your
blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and
cilantro and whisk all the ingredients in a bowl. The sauce will be runny.
5. ⅔ cup water,⅓ cup peanut butter,2 tablespoons each: rice vinegar and soy sauce,1 tablespoon honey,1
teaspoon each: sriracha and fish sauce,2 cloves garlic,1 inch piece ginger,Juice from 1 lime,A small handful of
cilantro
6. Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3
minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully
turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not
so much that you feel you're eating raw potatoes.
7. 1 teaspoon oil,2 red bell pepper,2 cups shredded red cabbage,2 medium sweet potatoes
8. Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will
quickly thicken in the heat. Serve with the chicken or tofu placed on top.
9. ½ cup each: cilantro and Thai basil
Teriyaki Chicken Stir Fry
This Teriyaki Chicken Stir Fry is the perfect easy weeknight dinner! Our easy homemade teriyaki sauce
tastes just like take out!

Ingredients
1 tablespoon coconut oil

1 lb chicken chopped in bite size chunks
Salt and pepper for taste
1 cup broccoli chopped
1 cup carrots julienned or shredded
1 red bell pepper chopped
½ cup purple cabbage shredded
1 green bell pepper chopped
1 cup snow peas
Serve with steamed rice or noodles
Garnish with roasted sesame seeds and green onions
Instructions
1. Make your teriyaki sauce if you are making one from scratch and allow it to simmer while you
assemble stir fry.
2. Heat coconut oil in wok over high heat until very hot.
3. Pat chicken dry and season with salt and pepper.
4. Cook chicken quickly in wok until cooked through. Set aside.
5. Return wok to high heat and add another bit of coconut oil.
6. Add in veggies and cook for 3-4 minutes until just al dente tossing frequently.
7. If using store bought sauce: remove veggies and add sauce to wok to warm.
8. Then return veggies, chicken and noodles (if using) to pan and cook 2 additional minutes.
9. If using homemade sauce: leave veggies in wok and add chicken, sauce and noodles (if using) to pan
and cook 2 additional minutes.(If not using noodles, serve over rice)
10. Top with roasted sesame seeds and green onions. Serve immediately and enjoy!
Nutrition
Calories: 473kcalCarbohydrates: 60gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 73mgSodium:
1129mgPotassium: 621mgFiber: 3gSugar: 6gVitamin A: 2258IUVitamin C: 5mgCalcium: 44mgIron: 2mg
The Easiest Beef Stir Fry
This is the EASIEST Beef Stir Fry recipe with a 2-ingredient stir fry sauce. You likely already have all
the ingredients in your pantry!

1 tbsp sesame oil 1/4 cup low-sodium soy sauce

8 oz sirloin steak, thinly sliced 1/4 cup hoisin sauce
against the grain
4 cloves garlic, minced Rice (optional, to serve)
1/4 tsp each salt & pepper 1 cup dry white rice
1 head broccoli, chopped 2 cups water
1 carrot, peeled and thinly sliced 1 tsp butter
1 can baby corn, drained and
rinsed
1 red pepper, sliced
Sesame seeds, for garnish
(optional)
Instructions
1. Cook rice with water and butter together in a rice cooker (if serving with stir fry).
2. Optional step for more tender beef (skip if you're in a rush): Add 1 tsp cornstarch, 1 tsp baking
soda and 2 tbsp soy sauce to sliced steak. Toss to combine and let marinate for 30 minutes in a
large bowl or Ziploc bag.
3. Heat sesame oil in a large skillet over med-high heat. Add steak, garlic, salt and pepper, sauteeing
for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix stir fry
sauce ingredients together in a small bowl.
4. Without wiping pan clean, add broccoli and carrots, then cover skillet with a lid. Cook for 3-4
minutes until veggies are tender, stirring occasionally. Add in baby corn and red pepper, sauteeing
another 2 minutes.
5. Add steak back to pan, along with stir fry sauce, tossing well to coat. Cook 1-2 minutes until sauce
thickens slightly.
6. Serve overtop of rice and garnish with sesame seeds. Enjoy!
Nutrition
Calories: 500kcal (25%)
Notes Carbohydrates: 81g (27%)
Protein: 25g (50%)
Use a tender cut of beef like tenderloin or ribeye. Fat: 10g (15%)
Saturated Fat: 2g (13%)
Add in more veggies like mushrooms, cabbage, bok choy, cauliflower or
Cholesterol: 37mg (12%)
water chestnuts.
Sodium: 921mg (40%)
Thicken the sauce using 1 tbsp. cornstarch. Potassium: 1119mg (32%)
Serve with a side of rice, ramen noodles, udon noodles or cauliflower rice. Fiber: 8g (33%)
Store any leftovers in the fridge for up to 5 days. Microwave for 2-3 minutes Sugar: 14g (16%)
to reheat. Vitamin A: 4735IU (95%)
Vitamin C: 180.3mg (219%)
Calcium: 120mg (12%)
Iron: 3.5mg (19%)
Bibimbap Inspired Beef Stir Fry
This beef stir fry, inspired by Korean Bibimbap, is a mixture of sesame fried vegetables, beef, kimchi,
rice and a fried egg.

Ingredients
Rice
2 cups water
1 Carrots, cut into matchsticks
1 cup white rice
1 zucchini, cut into matchsticks
1 tsp butter
1 cup Shiitake mushrooms, sliced
1 pinch salt
1 cup bean sprouts
2 cups fresh baby spinach
1 cup kimchi optional
16 oz striploin steaks thinly sliced (or
1lb ground beef)
2 tsp baking soda
3-4 tbsp soy sauce divided
1 tbsp Sriracha or gochujang
2 tbsp sesame oil divided
6 eggs
Sesame seeds, to serve
Instructions
1. Cook rice according to package instructions in a rice cooker.

2. Saute mushrooms in pan with 1 tsp sesame oil and 1 tsp soy sauce for 1-2 min on high heat.
Continue cooking all veggies this way individually in the same pan, setting aside in a large bowl
each time.
3. Meanwhile, cut up steak into thin strips and toss with baking soda. You could use ground beef if
you're in a pinch, but steak is better. Toss meat with baking soda, garlic, 2 tbsp soy sauce and
sriracha (or gochujang instead if using).
4. Heat 1 tbsp sesame oil over med-high heat, then cook steak for 2-3 min. Remove from pan.
5. Using another tiny bit of sesame oil, heat the same pan on high and add egg. Cook on med-low for
3-4 minutes until egg is semi-cooked.
6. Add a bit of rice to each bowl. I use pasta bowls because I love how wide they are and they are
great for presentation. Picking out veggies one at a time, place each in circle around bowl, then
add kimchi and cooked beef. Top with egg, then sprinkle bowl with sesame seeds and serve.
Nutrition
Calories: 403kcal (20%)Carbohydrates: 29g (10%)Protein: 25g (50%)Fat: 21g (32%)Saturated Fat: 7g
(44%)Cholesterol: 212mg (71%)Sodium: 1006mg (44%)Potassium: 517mg (15%)Fiber: 2g (8%)Sugar: 2g
(2%)Vitamin A: 2971IU (59%)Vitamin C: 12mg (15%)Calcium: 64mg (6%)Iron: 3mg (17%)
30-Minute Ginger Beef Sweet Potato Noodles
This is the EASIEST Beef Stir Fry recipe with a 2-ingredient stir fry sauce. You likely already have all
the ingredients in your pantry!

8 oz steak or fast fry beef strips 3 tbsp low sodium soy sauce
2 tsp baking soda 1 tbsp sesame oil
2 tsp cornstarch 4 cloves garlic minced
1 sweet potato, spiralized (I 1 tbsp ginger, minced
bought a pre-packaged mix at the 1 tsp Sriracha
store which amounted to 2 cups) 1 tsp sesame seeds
1 head Broccoli, chopped
1 cup mushrooms, sliced
1 red pepper, sliced
2 scallions, sliced
Instructions
1. If steak is not already cut, slice raw steak into thin strips for stir frying. In a medium-sized bowl,
add steak and toss with baking soda and cornstarch. Let marinate for 5 minutes.
2. Meanwhile, mix all ingredients under the stir fry sauce heading together then chop broccoli,
mushrooms and red pepper. Spiralize sweet potato noodles if not buying pre-spiralized from the
store (this is what I recommend – they should be located at the front of the store with other
prepared veggies).
3. Heat a large skillet over high heat. Add steak, sauteeing for 1-2 minutes or so until just cooked.
Remove from heat and set beef aside.
4. Add in broccoli and mushrooms to skillet, sauteeing for 4-5 minutes until tender. Add in red
pepper, sweet potato noodles, beef and stir fry sauce, tossing to coat. Cook another two minutes
on high until sauce thickens then remove from heat.
5. Serve immediately and garnish with scallions and extra sesame seeds (optional). Enjoy!
Notes
Cut down on prep time by using pre-spiralized noodles.

You can swap out the sweet potato for zucchini, butternut squash or even beets!
Store the leftovers in the fridge for 2-3 days then reheat in a skillet over high heat.
Freeze the steak in the marinade for up to 3 months. Defrost in the fridge overnight then cook as
normal.
Nutrition
Calories: 257kcal (13%)Carbohydrates: 20g (7%)Protein: 18g (36%)Fat: 12g (18%)Saturated Fat: 4g (25%)Cholesterol:
34mg (11%)Sodium: 586mg (25%)Potassium: 919mg (26%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 6549IU (131%)Vitamin
C: 178mg (216%)Calcium: 99mg (10%)Iron: 3mg (17%)
Perfect Hibachi Steak
This Hibachi Steak is just like the kind you get at Benihana – it's a delicious Japanese-inspired dish
served with fried rice and sautéed vegetables.

Ingredients Sauteed vegetables
1 lb top sirloin steak 1 tbsp olive oil

Hibachi steak marinade 1 carrot, thinly sliced
1 tbsp sesame oil 1 cup mushrooms, sliced in half
2 tbsp soy sauce 1 yellow onion, chopped
2 tbsp hoisin sauce 1 zucchini
4 cloves garlic, minced 1 tbsp soy sauce, plus salt & pepper to
1 tbsp fresh minced ginger taste
Mustard sauce Benihana fried rice
1/2 cup light mayo 2 cups cooked white rice
1 tbsp soy sauce 2 tbsp butter
1 tbsp rice vinegar 4 cloves minced garlic
1 tbsp dijon mustard 3 tbsp soy sauce
1 egg
4 green onions, sliced
Instructions
1. Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make
rice up to 2 days before.
2. Mix together ingredients for the hibachi steak marinade in a small bowl, then pour over the steak in
a large bowl or freezer bag, marinating for 20 minutes. Mix ingredients for mustard sauce together
at the same time.
3. Add olive oil to a large pan over high heat, then add vegetables and season with salt & pepper,
cooking for 5 minutes or so until veggies are tender-crisp. Stir in 1 tbsp soy sauce, then remove
from heat and set aside in a large bowl.
4. Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy
sauce, cooking for 5 minutes until rice is heated through.
5. While the rice is cooking, cook steak in another medium-sized skillet over med-high heat for 3-5
minutes per side, depending on the thickness of the steak. Remove from pan and wipe pan clean,
letting steak rest for 10 minutes.
6. To finish off rice, make a hole in the center of rice and crack in egg, scrambling until egg is just set.
Toss rice and stir in green onions, then remove from heat.
7. Slice up steak, then serve with rice, vegetables and mustard sauce on the side. Enjoy!
Nutrition
(50%)Trans Fat: 1gCholesterol: 128mg (43%)Sodium: 2038mg (89%)Potassium: 868mg (25%)Fiber: 3g
(13%)Sugar: 8g (9%)Vitamin A: 3023IU (60%)Vitamin C: 15mg (18%)Calcium: 87mg (9%)Iron: 4mg (22%)
Faux Dan Dan Noodles
These Faux Dan Dan Noodles are inspired by the spicy stir fry dish and are a great weeknight dinner
with ground beef, chili oil and bok choy.

Ingredients Sauce
1 lb extra-lean ground beef 2 tbsp soy sauce

1 tbsp sambal oelek or 2 tbsp hoisin sauce
Sriracha 1 tbsp sesame oil
1 lb spaghetti (you can also 1 tbsp chili oil
use dried white noodles but 4 cloves garlic, minced
they are harder to find. 1 tsp five spice powder (note: if you
Ramen noodles are also a don't have five spice powder, you can
great substitute) use a blend of 1 star anise, 1/4 tsp
2 cups chopped bok choy cinnamon, 1/4 tsp fennel seeds, 1/4 tsp
1 bunch scallions, sliced ground cloves & 1/4 tsp black or white
Sesame seeds, for garnish pepper)
Peanuts, for garnish
Instructions
1. Cook spaghetti in a large pot of boiling water for 9-11 minutes or according to package directions.
Drain and set aside.
2. Brown ground beef in a large skillet over med-high heat. Meanwhile, mix together ingredients for
sauce.
3. Add bok choy and sautee for 1 min until slightly wilted, then add cooked noodles and stir fry sauce
to skillet, tossing to coat and sauteeing over high heat for 2-3 minutes until sauce thickens.
Remove from heat and stir in scallions.
4. Serve in large bowls then garnish with sesame seeds and peanuts. Serve and enjoy!
Notes
Adjust the amount of chili oil based on your spice tolerance.

Replace the five spice powder with a blend of star anise, cinnamon, fennel seeds, ground cloves and
pepper.
You can also use mein noodles, ramen or rice noodles.
Store any leftovers in the fridge for up to 4 days. Sprinkle some water over top then reheat in the
microwave or in a pan on the stovetop.
Freeze for up to 3 months. I suggest freezing the cooked noodles and sauce separately. Slightly
undercook the noodles so they don’t get mushy when reheated.
Nutrition
Easiest 30-Minute Kung Pao Shrimp
Kung Pao Shrimp is a delicious stir fry with a slightly spicy sauce, crisp veggies & peanuts served with
jasmine rice – it's healthy too!

Ingredients Kung Pao Sauce

1/4 cup low-sodium soy sauce or
1 tbsp olive oil tamari
1 medium-sized yellow onion, 4 cloves garlic minced
chopped 1 inch piece ginger, minced
1 red pepper, diced 1 tbsp sesame oil
1 zucchini, diced 1 tbsp peanut butter
1 lb shrimp 1 tbsp rice vinegar
1/2 cup chopped peanuts 2 tsp Sriracha
4 scallions, chopped into 1 Rice
inch pieces 1 cup dry jasmine rice
1 1/4 cups water
1 tsp butter
Instructions
1. Add rice, water and butter to a rice cooker or a pot on the stove and cook until the liquid has
absorbed, about 15-20 minutes.
2. Meanwhile, mix sauce ingredients together in a small bowl and prep veggies.
3. Heat olive oil in a large skillet over high heat. Add peppers, onion and zucchini, sauteeing for 2-3
min until veggies soften slightly.
4. Add sauce and shrimp, cooking for another 3-4 min until sauce starts to thicken slightly and
shrimp are no longer translucent. Remove from heat, stir in scallions and peanuts, then serve
overtop of jasmine rice. Enjoy!
Nutrition
(4%)Vitamin A: 1180IU (24%)Vitamin C: 57.5mg (70%)Calcium: 213mg (21%)Iron: 4.1mg (23%)
Honey Garlic Shrimp Stir Fry
This Honey Garlic Shrimp Stir Fry is the easiest dinner! It takes just 30 minutes to cook and the sauce
is made with pantry staples, too.

1 tbsp olive oil 2 tbsp soy sauce

1 lb frozen raw shrimp 2 tbsp honey
defrosted 1 tbsp hoisin sauce
Salt & pepper, to taste 2 cloves garlic, minced
1 yellow onion chopped Rice
1 carrot sliced 1 cup jasmine rice
1 yellow pepper chopped 1 1/4 cups water
1 red pepper chopped 1 tsp butter
1 cup snap peas 1 pinch salt
2 green onions sliced, for
garnish
Sesame seeds optional
garnish
Instructions
1. Add rice, water, butter and salt to a rice cooker or pot on the stove, cooking until the liquid has
absorbed. Meanwhile, prepare veggies.
2. Heat olive oil in a large skillet over medium-hight heat. Add shrimp, seasoning with salt and pepper
and cooking for 2 minutes until no longer pink. Remove from heat and set aside on a plate.
3. Add a bit more oil to the skillet and turn heat up to high. Add vegetables, sauteeing for 3-4 minutes
until softened, stirring often. Add shrimp and sauce back to skillet, sauteeing for another 1-2
minutes until the sauce starts to thicken then remove from heat.
4. Serve stir fry overtop of rice, then garnish with green onions and sesame seeds. Enjoy!
Notes
Make sure the frozen shrimp has completely defrosted before cooking.
Serve this shrimp stir fry with brown rice or quinoa for an even healthier meal.
Store the leftovers in the fridge for 3-4 days. Reheat in a pan on the stovetop or in the microwave on
short bursts.
Nutrition
(6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 185mg (62%)Sodium:
678mg (29%)Potassium: 664mg (19%)Fiber: 3g (13%)Sugar: 13g (14%)Vitamin A: 3897IU (78%)Vitamin C:
112mg (136%)Calcium: 125mg (13%)Iron: 2mg (11%)
Applebee’s Shrimp Wonton Stir Fry
This Shrimp Wonton Stir Fry is an Applebee's copycat tossed in a sweet and spicy sauce, served over
rice and topped with wonton strips.

Ingredients Sauce
1 tbsp canola oil 2 tbsp hoisin sauce

1 lb shrimp 2 tbsp sweet chili sauce
1 carrot, shredded 2 tbsp soy sauce
2 celery stalks, chopped 2 cloves garlic, minced
1 cup mushrooms, sliced 1 tsp sriracha
1/2 cup broccoli, chopped Rice
into small florets 1 cup white rice
1/2 red pepper, sliced 1 1/2 cups water
4 green onions, sliced 1 tsp butter
1/2 cup wonton strips 1 pinch salt
Instructions
1. Make the rice in by adding all ingredients to a rice cooker. Mix together the ingredients for the
sauce and set aside.
2. Chop and prepare vegetables, then heat oil in a large skillet over high heat. Add shrimp, seasoning
with salt & pepper, cooking for 1-2 minutes and stirring often until mostly cooked through. Remove
from heat and set aside.
3. Without wiping pan clean, add all vegetables except for green onions, sauteeing for about 5
minutes until tender-crisp.
4. Add shrimp back to pan along with stir fry sauce, cooking for another 1-2 minutes until sauce
thickens.
5. Serve shrimp stir fry over rice, garnishing with green onions and wonton strips. Serve and enjoy!
Notes
You can also make this recipe with chicken instead of shrimp. Chop up the chicken into bite-sized
pieces and cook for an extra 5 minutes.
Make your own wonton strips by thinly slicing wonton wrappers and frying until golden brown.
Store the leftovers in the fridge for up to 4 days. Reheat in a pan on the stovetop or in the
microwave.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Bang Bang Shrimp Noodle Bowls
These Bang Bang Shrimp Noodle Bowls are inspired by the flavours in bibimbap – they're topped with
a fried egg to boot!

Ingredients
Bang Bang Shrimp
2 tbsp sesame oil divided
1 package precooked stir fry noodles
2 tbsp Olive oil for frying
4 cloves garlic minced
1/4 cup soy sauce divided 1 lb shrimp about 1 package
2 tsp Sriracha hot sauce 2 cups flour
1 tbsp water 2 eggs
1 zucchini julienned 1/2 cup light mayo
1 Carrot julienned 2 tbsp sweet chili sauce
1 cup sliced shittake mushrooms 1 tbsp Sriracha
1 cup red cabbage chopped
1 package bean sprouts
1 cup kimchi
4 green onions, sliced
1 tbsp butter
6 eggs
Instructions
1. In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add each of the veggies (zucchini,
carrots, mushrooms, cabbage and bean sprouts) and 1 tsp soy sauce one at a time, cooking for 2-3 min until
softened. For instance, you will stir fry the zucchini for a couple minutes, then place separately in a small bowl
and continue these steps with all veggies listed until each is cooked.
2. Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2
tbsp olive oil in a large frying pan over med-high heat.
3. Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and
let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
4. Deglaze large frying pan, then add remaining 1 tbsp sesame oil. Add garlic and saute for 10 seconds over med-
high heat. Add noodles, remaining soy sauce (should be a couple tbsp), sriracha, and water, stir frying for 5
min until noodles are softened. Divide evenly noodles among bowls.
5. Add 1 tbsp butter to the large frying pan and fry the 4 eggs over med-low heat, carefully ensuring that they
don't overcook. When yolk is still mildly runny, remove from heat and place on top of noodles.
6. Add about 1/4 cup veggies (or about a handful) to each bowl, including kimchi and green onions. Sprinkle with
sesame seeds and serve with sriracha. Enjoy!
Notes
Swap out the veggies for any other vegetables of your choice.
If you don’t like shrimp, use chicken or fish instead – the bang bang sauce will be delicious on just about
anything!
Store the leftovers in the fridge for 3-4 days without the egg. Reheat in the microwave for 1-2 minutes, top
with a fresh fried egg and enjoy.
Nutrition
Calories: 683kcal (34%)Carbohydrates: 78g (26%)Protein: 35g (70%)Fat: 25g (38%)Saturated Fat: 7g (44%)Trans Fat:
1gCholesterol: 389mg (130%)Sodium: 1791mg (78%)Potassium: 446mg (13%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin
A: 2367IU (47%)Vitamin C: 25mg (30%)Calcium: 173mg (17%)Iron: 8mg (44%)

Healthy Easy Stir Fry Recipes

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Healthy Easy Stir Fry Recipes

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Healthy Easy

Stir Fry Recipes

Prep Time Cook Time Total Time

Ingredients For the sauce:

1 lb chicken breast, diced into one- 1/4 cup soy sauce

Calories: 400kcal (20%)

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3 (85g) bags ramen noodles such as

Prep Time Cook Time Total Time

Ingredients Sesame sauce

1 cup jasmine rice 1/4 cup soy sauce or tamari

Prep Time Cook Time Total Time

Ingredients Stir fry sauce

2 tbsp sesame oil

Prep Time Cook Time Total Time

Ingredients Chow mein sauce

2 chicken breasts, diced

Prep Time Cook Time Total Time

Ingredients Garnish (use any/all toppings):

1/2 pound rice noodles 1 Persian (mini) cucumber chopped

Prep Time Cook Time Total Time

Ingredients Stir Fry Sauce:

1 lb chicken breast sliced into 1” ¼ cup chicken broth

Prep Time Cook Time Total Time

DO NOT ADD RAW, USED MARINADE TO STIR FRY! Two options:

Marinade ⅔ cup water

Prep Time Cook Time Total Time

1 tablespoon coconut oil

Prep Time Cook Time Total Time

Ingredients Stir fry sauce

1 tbsp sesame oil 1/4 cup low-sodium soy sauce

Prep Time Cook Time Total Time

1. Cook rice according to package instructions in a rice cooker.

Prep Time Cook Time Total Time

Ingredients Stir fry sauce

Cut down on prep time by using pre-spiralized noodles.

Prep Time Cook Time Total Time

Ingredients Sauteed vegetables

1 lb top sirloin steak 1 tbsp olive oil

Prep Time Cook Time Total Time

1 lb extra-lean ground beef 2 tbsp soy sauce

Adjust the amount of chili oil based on your spice tolerance.

Prep Time Cook Time Total Time

Ingredients Kung Pao Sauce

Prep Time Cook Time Total Time

Ingredients Stir fry sauce

1 tbsp olive oil 2 tbsp soy sauce

Prep Time Cook Time Total Time

1 tbsp canola oil 2 tbsp hoisin sauce

Prep Time Cook Time Total Time

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