Low Fat Chicken and Vegetable Stir Fry
Bright, colorful, and bursting with flavor, this Low Fat Chicken and Vegetable Stir Fry is the perfect go-to recipe for a healthy, quick, and satisfying meal. Lean strips of marinated chicken breast are stir-fried to golden perfection alongside a medley of vibrant veggies such as crisp broccoli florets, snap peas, and sweet red bell peppers. The dish is brought to life with a fragrant sauce featuring garlic, ginger, soy sauce, and a touch of honey for subtle sweetness. Ready in just 30 minutes, this recipe is low in fat and brimming with nutrients, making it ideal for busy weeknights or light meal prep. Serve it hot with a garnish of fresh green onions for a wholesome, restaurant-quality meal in the comfort of your home. Perfect for anyone seeking a healthy stir fry recipe that’s big on taste yet easy to prepare!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Cornstarch
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 large Carrot, sliced
- 1 cup Snap peas
- 2 stalks Green onion, sliced
- 2 teaspoons Sesame oil
- 0.5 cup Chicken broth
- 1 tablespoon Honey
- 0.25 teaspoon Fresh ground black pepper
Instructions
Slice the chicken breast into thin strips. In a medium bowl, combine the chicken strips with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of cornstarch. Toss to coat and set aside to marinate for 10 minutes.
While the chicken is marinating, prepare the vegetables: slice the red bell pepper, chop the broccoli into bite-sized florets, thinly slice the carrot, and trim the snap peas.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, honey, minced garlic, grated ginger, and ground black pepper. Set aside.
Heat 1 teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until it is cooked through and slightly browned. Remove the chicken from the pan and set aside.
Add the remaining 1 teaspoon of sesame oil to the pan. Add the broccoli, carrots, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp.
Add the snap peas and the cooked chicken back to the pan. Pour in the prepared sauce and toss everything together to coat. Stir-fry for an additional 2 minutes until everything is heated through.
Garnish the stir fry with sliced green onions and serve immediately.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 34.5 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1874 mg | 40% | |
*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.
