Sauté your way to a quick and vibrant weeknight dinner with this Chicken Stir Fry with Swiss Chard. Toss tender chicken pieces with fresh Swiss chard, colorful vegetables, and a savory sauce for a meal that’s both healthy and satisfying. Whip it up in one skillet for minimal cleanup, and customize it with your favorite add-ins like bell peppers, carrots, or snap peas. Serve it over Coconut Jasmine Rice or Buttered Garlic Rice, noodles, or enjoy it on its own for a low-carb option. Energize your dinner routine with a stir fry that’s packed with flavor, color, and nutrition.
Prepare one of my other quick dinner ideas with my Barley Fried Rice and Spam Fried Rice recipes. If you're a fan of cabbage, I highly recommend my Fried Cabbage with bacon and sausage recipe for a comforting one pan dinner idea.
Ingredients
Find below the list of ingredients I used to make my Chicken Stir Fry with Swiss Chard recipe.
- Chicken Breast (or boneless thighs)
- Cremini Mushrooms
- Bell Pepper
- Broccoli Florets
- Red Onion
- Garlic Cloves
- Rainbow Swiss Chard
- Low-Sodium Soy Sauce
- Sesame Oil
- Fresh Ginger
- Chicken Broth
- Maple Syrup
- Corn Starch
See recipe card for quantities.
How to make a Chicken Stir Fry with Swiss Chard
- Chop up all of the vegetables before you start cooking, since you want to keep the pan or wok nice and hot.
- Similarly to the vegetables, you want to make sure to thinly slice the chicken so that it cooks quickly in the hot pan.
- Combine all of the ingredients for the stir fry sauce in a small bowl and whisk until smooth.
- Heat up the work or large non-stick skillet on medium-high heat. Drizzle in a little avocado oil and add in the pieces of chicken. Cook fully and remove from the wok.
5. Pour a little more oil in the wok and add in the peppers, mushrooms, broccoli, onion, and garlic. Cook until the onions have softened.
6. Add back the cooked chicken in with the vegetables. Pour the sauce over everything to deglaze the wok. Stir to coat in the sauce and heat it everything through.
7. Add the Swiss chard at the end and stir around in the stir fry until wilted and heated through. Turn off the heat and serve right away over your favorite rice or noodles.
Storing Leftover Stir Fry
In the fridge (up to 3 days):
- Cool the stir fry to room temperature before storing.
- Transfer to an airtight container to keep the vegetables fresh and prevent odor transfer.
- Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce and keep the chicken tender.
In the freezer (up to 2 months):
- Portion the stir fry into freezer-safe containers or bags.
- Freeze flat if using bags for easy stacking.
- Reheat straight from frozen in a skillet or microwave until piping hot, adding a little liquid if needed.
Pro Tip: For the best texture, cook the rice or noodles fresh when serving instead of freezing them with the stir fry.
Recipe
Chicken Stir Fry with Swiss Chard
Ingredients
Stir Fry Sauce
- ¼ cup Low Sodium Soy Sauce
- ¼ cup Chicken Broth
- 1 tablespoon Maple Syrup
- 1 tablespoon Sesame Oil
- 1 teaspoon Fresh Ginger Root grated
- 2 cloves Garlic minced finely
- 3 tablespoon Corn Starch
Other Stir Fry Ingredients
- 3 tablespoon Avocado Oil or other high-heat cooking oil
- 2 pieces Chicken Breast sliced thinly
- 5 pieces Cremini Mushrooms quartered
- ½ medium Red Onion sliced
- ½ large Bell Pepper cored and sliced
- 2 cups Broccoli Florets bite sized
- 3 cloves Garlic minced
- 3 cups Rainbow Swiss Chard roughly chopped
Instructions
- Chop up all of the vegetables before you start cooking, since you want to keep the pan or wok nice and hot.5 pieces Cremini Mushrooms, ½ medium Red Onion, ½ large Bell Pepper, 2 cups Broccoli Florets , 3 cloves Garlic
- Similarly to the vegetables, you want to make sure to thinly slice the chicken so that it cooks quickly in the hot pan.2 pieces Chicken Breast
- Combine all of the ingredients for the stir fry sauce in a small bowl and whisk until smooth.¼ cup Low Sodium Soy Sauce , 1 tablespoon Maple Syrup , 1 tablespoon Sesame Oil, 1 teaspoon Fresh Ginger Root, 2 cloves Garlic, 3 tablespoon Corn Starch , ¼ cup Chicken Broth
- Heat up the work or large non-stick skillet on medium-high heat. Drizzle in 1 tablespoon of the avocado oil and add in the pieces of chicken. Cook fully and remove from the wok.3 tablespoon Avocado Oil
- Pour a little more oil in the wok and add in the peppers, mushrooms, broccoli, onion, and garlic. Cook until the onions have softened.
- Add back the cooked chicken in with the vegetables. Pour the sauce over everything to deglaze the wok. Stir to coat in the sauce and heat it everything through.
- Add the Swiss chard at the end and stir around in the stir fry until wilted and heated through. Turn off the heat and serve right away over your favorite rice or noodles.3 cups Rainbow Swiss Chard
I had some chicken tenders and a bunch of chard and this recipe came up. It was great! Going in to my files of keepers.