Veggie and Chicken Stir Fry - MetroFamily Magazine
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Veggie and Chicken Stir Fry

by Stephanie Clinton

Reading Time: 2 minutes 

My husband's 40th birthday is less than two months away. Hitting 40 sparks something inside of us that makes us take stock of where we are in life. Are we the person we thought we would be? Are we happy? Are we saggy? Is being saggy keeping us from being the best we can be? So many existential questions that lead to lifestyle changes.

The other day my dear husband announced that he wanted to trim down and that we needed to start eating healthier. Now, we already eat relatively healthy. We don't go out a lot and try to keep Raising Cane's down to a minimum. However, there are a lot of snacks in our house and I'm kinda in love with pasta. We eat carbs. A lot. We both agreed that we could cut down on our rice and pasta intake. 

That being said, I did my weekly shopping with a renewed commitment to eat more veggies and less carbs. I knew I wanted to make veggie and chicken stir fry, so my first stop was the produce department. I'm not a nutrition expert but I do know that the more colorful a veggie is, the better it is for you. Say yes to spinach and kale and no to iceberg lettuce. Yes to sweet potato and no to russet. Chicken and veggie stir fry can be a little bland without finishing it off with a savory sauce. Make sure to swing by the Asian food section for Hoisin sauce and Soy sauce.

Normally I would serve this over rice but we're in low carb mode so I skipped it all together.  If you are trying to be healthy but can't bear the idea of stir fry with out rice (I completely understand), opt for brown rice instead of white.


  • 1 lb. chicken breast, cut into bite size pieces
  • 1 handful asparagus cut into 2 inch pieces
  • 1 red bell pepper, sliced
  • 1/4 head of red cabbage, chopped
  • 1/2 onion, sliced
  • 1/3 cup raw cashews
  • 4 cloves garlic, minced
  • 2-3 scallions, cut into 2 inch pieces (discard white ends)
  • 2 Tbs. virgin, unrefined coconut oil
  • salt


  • 2 Tbs. Hoisin sauce
  • 1 Tbs. Sou sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. olive oil
  • 1 tsp. black pepper


  • Combine ingredients for sauce and set aside.
  • Heat coconut oil in a skillet over medium/high heat. 
  • Add garlic and chicken and cook until pink is almost gone, about 5 minutes. 
  • Add onions, asparagus, bell pepper and red cabbage and cook for 2-3 minutes, stirring often. 
  • Add sauce and stir to combine. 
  • Add scallions and cashews, stir to combine. Serve immediately. 


For more from Stephanie, visit her blog at

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