Heart-Healthy Stir-Fried Chicken with Bell Peppers
Bring vibrant flavors and a health-conscious twist to your dinner table with this heart-healthy stir-fried chicken with bell peppers. Packed with lean protein from boneless chicken breast and an array of colorful bell peppers, this quick and easy recipe combines fresh garlic, ginger, and a light, zesty sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey. Perfect for busy weeknights, this dish takes just 30 minutes from prep to plate and is loaded with essential nutrients and antioxidants. Serve it over brown rice or quinoa for a wholesome, balanced meal that’s as satisfying as it is nutritious. With Asian-inspired flair and minimal oil, this stir-fry is a flavorful way to stay on track with a heart-healthy lifestyle.
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 large Garlic cloves
- 1 teaspoon Fresh ginger
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 tablespoon Olive oil
- 0.25 teaspoon Fresh ground black pepper
- 2 cups Cooked brown rice or quinoa (optional, for serving)
Instructions
Slice the chicken breast into thin, bite-sized strips and set aside.
Cut the red, yellow, and green bell peppers into thin strips.
Mince the garlic and grate the fresh ginger.
In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes, keeping them slightly crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens.
Season with fresh ground black pepper, to taste.
Serve hot as-is or over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 15.0 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2370 mg | 50% | |
*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.
