Heart-Healthy Stir-Fried Chicken with Vegetables
Elevate your weeknight meals with this flavorful and nutritious Heart-Healthy Stir-Fried Chicken with Vegetables recipe! Perfect for health-conscious eaters, this dish features tender strips of lean chicken breast paired with a colorful array of crisp veggies, including broccoli, carrots, red bell pepper, and sugar snap peas. The secret lies in the homemade stir-fry sauce, which blends low-sodium soy sauce, honey, lime juice, garlic, and ginger for a tangy and slightly sweet kick. Lightly thickened with a cornstarch slurry, the sauce perfectly coats the chicken and vegetables, creating a wholesome dish packed with vitamins and protein. Ready in just 30 minutes, this quick and easy skillet meal is ideal for busy nights and can be paired with brown rice or quinoa for a heart-friendly twist. Garnish with fresh cilantro for a burst of freshness and enjoy a vibrant, guilt-free dinner!
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Honey
- 1 tablespoon Fresh lime juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Sesame oil
- 1 medium Yellow onion, sliced
- 200 grams Broccoli florets
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 150 grams Sugar snap peas
- 1 tablespoon Olive oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together the low-sodium soy sauce, honey, lime juice, minced garlic, minced ginger, and sesame oil to make the stir-fry sauce.
In a separate small bowl, mix the cornstarch and water to form a slurry, then set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil.
Add the sliced chicken to the skillet and stir-fry until fully cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the sliced onion, broccoli florets, julienned carrot, red bell pepper, and sugar snap peas. Stir-fry for 5-6 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce and stir to coat everything evenly.
Add the cornstarch slurry to the skillet and cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly.
Remove the skillet from heat and garnish with freshly chopped cilantro if desired.
Serve the stir-fried chicken and vegetables warm, either on its own or over a bed of brown rice or quinoa for an extra heart-healthy option.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 40.0 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1851 mg | 39% | |
*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.
