Low Fat Chicken Stir-Fry with Vegetables
Transform your weeknight dinner routine with this vibrant and healthy Low Fat Chicken Stir-Fry with Vegetables. Packed with lean, protein-rich chicken breast and a medley of colorful veggies like broccoli, red bell pepper, sugar snap peas, and carrots, this quick stir-fry delivers big flavor with minimal fat. Infused with the savory zing of garlic and ginger and tossed in a light soy-honey sauce, this dish is both wholesome and satisfying. Ready in just 30 minutes, it’s perfect for busy schedules and can be served over brown rice or quinoa for a complete, nutritious meal. With its reduced sodium ingredients, toasted sesame seeds, and a hint of rice vinegar, this stir-fry is a deliciously guilt-free way to enjoy a takeout-inspired classic at home. Great for meal prep or weeknight dining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce, reduced sodium
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large carrot, thinly sliced
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 green onions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
Slice the chicken breasts into thin strips.
In a medium bowl, combine 2 tablespoons of soy sauce and cornstarch. Add the chicken strips and toss to coat. Set aside for 10 minutes to marinate.
In a large non-stick skillet or wok, heat 1/2 tablespoon of olive oil over medium-high heat. Add the marinated chicken strips and stir-fry for 5-6 minutes until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the remaining tablespoon of soy sauce, chicken broth, rice vinegar, and honey.
Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce mixture and stir well to combine. Let everything cook for an additional 2-3 minutes until the sauce slightly thickens.
Sprinkle the stir-fry with chopped green onions and toasted sesame seeds before serving.
Serve hot over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 44.0 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 507 mg | 39% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2886 mg | 61% | |
*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.
