Heart-Healthy Stir-Fried Vegetables and Chicken
Transform your weeknight dinner into a nutritious delight with this Heart-Healthy Stir-Fried Vegetables and Chicken recipe! Packed with vibrant, nutrient-rich ingredients like broccoli, carrots, red bell pepper, and snow peas, this dish is a feast for both the eyes and the palate. The tender strips of skinless, boneless chicken breast are cooked to perfection, then paired with a flavorful low-sodium soy sauce and sesame oil stir-fry sauce that ties everything together beautifully. With just 15 minutes of prep time and 15 minutes to cook, this quick and wholesome dish is perfect for busy schedules and mindful eating. Serve it on a bed of fiber-packed quinoa or brown rice for a satisfying, heart-healthy meal your family will love. Perfect for those seeking easy, healthy recipes or nutritious chicken stir-fry ideas, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 lb Skinless, boneless chicken breast
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 cup Snow peas
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Ginger, minced
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Cornstarch
- 1 tbsp Low-sodium chicken broth
- 2 tbsp Water
- 2 Scallions, sliced (optional garnish)
Instructions
Slice the chicken breast into thin strips and season lightly with black pepper (no salt needed).
Cut the broccoli into bite-sized florets, thinly slice the red bell pepper and carrots, and trim the ends of the snow peas.
In a small bowl, mix the low-sodium soy sauce, sesame oil, cornstarch, chicken broth, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of olive oil in a large, nonstick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil.
Add the minced ginger and garlic, cooking for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper. Stir-fry for 3 minutes, then add the snow peas and cook for an additional 2 minutes, stirring frequently.
Return the cooked chicken to the skillet and pour the stir-fry sauce over the mixture.
Cook for 2-3 minutes, stirring constantly to coat everything evenly, until the sauce thickens slightly.
Remove from heat. Serve immediately, garnished with sliced scallions if desired. Pair with brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.4 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2095 mg | 45% | |
*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.
