Low Fat Mongolian Stir Fry
Whip up a guilt-free takeout favorite with this Low Fat Mongolian Stir Fry, a vibrant, flavor-packed dish that’s as healthy as it is delicious. Tender strips of boneless, skinless chicken breast are stir-fried with fresh, crisp vegetables like broccoli florets and red bell peppers, then coated in a silky, savory-sweet sauce made from low-sodium soy sauce, hoisin, rice vinegar, and a touch of honey. A quick cornstarch slurry ensures the sauce thickens perfectly, while hints of fresh ginger and garlic add bold, aromatic depth. Serve it over hearty brown rice for a balanced, wholesome meal that comes together in just 35 minutes. Perfect for weeknight dinners or light meal prep, this quick and easy stir fry is a must-try for anyone looking to enjoy healthier comfort food without sacrificing flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.5 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger
- 3 garlic cloves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- 4 green onions
- 1 red bell pepper
- 2 cups broccoli florets
- 2 cups cooked brown rice
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together low sodium soy sauce, hoisin sauce, rice vinegar, and honey.
Peel and finely mince garlic cloves and fresh ginger. Add them to the sauce mixture.
Mix cornstarch and water in a separate bowl to form a slurry, then add to the sauce mixture, stirring well.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add chicken strips to the skillet and sauté until nearly cooked through, about 5-6 minutes.
While the chicken cooks, thinly slice red bell pepper and chop green onions.
Add bell pepper, broccoli florets, and half of the green onions to the skillet, stirring occasionally for 4-5 minutes until vegetables are tender-crisp.
Pour the sauce over the chicken and vegetables, stirring constantly until the sauce thickens and everything is evenly coated, around 2-3 minutes.
Remove from heat, garnish with remaining green onions, and serve over cooked brown rice.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6321 mg | 275% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 35.4 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2475 mg | 53% | |
*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.
