Heart-Healthy Chicken Stir-Fry with Vegetables
Delight your taste buds without compromising your health with this Heart-Healthy Chicken Stir-Fry with Vegetables recipe—a modern twist on classic stir-fry that’s both flavorful and nutritious! This quick, 30-minute dish combines tender, marinated strips of lean chicken breast with a medley of vibrant vegetables, including broccoli, red bell peppers, carrots, and sugar snap peas, all stir-fried to perfection in heart-smart olive oil. The savory sauce, crafted with low-sodium soy sauce, honey, fresh ginger, and garlic, adds just the right balance of sweet and umami flavors while keeping sodium in check. Served over wholesome brown rice, this recipe is ideal for anyone seeking a balanced, high-protein meal packed with fiber and essential nutrients. Perfect for busy weeknights or meal prep, this stir-fry will become your go-to for a healthy and satisfying dinner choice!
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Recipe Information
Ingredients
- 1 lb skinless, boneless chicken breast
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup sugar snap peas
- 2 stalks green onions, sliced
- 1 tbsp low-sodium chicken broth
- 1 tsp cornstarch
- 2 cups brown rice, cooked
Instructions
Begin by cutting the chicken breast into thin strips.
In a bowl, mix together soy sauce, honey, ginger, and garlic. Add the chicken strips and marinate for at least 10 minutes.
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Remove chicken from the marinade and add to the skillet. Stir-fry for 5-7 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside.
Add broccoli, red bell pepper, carrots, and sugar snap peas to the skillet. Stir-fry for 5 minutes or until vegetables are tender-crisp.
In a small bowl, combine the remaining marinade with chicken broth and cornstarch. Stir well.
Return the chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring constantly until the sauce thickens.
Remove from heat and sprinkle sliced green onions over the top.
Serve hot over cooked brown rice.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 42.6 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
