Low Fat Savory Stir-fry with Vegetables and Chicken
Satisfy your cravings for a healthy, flavorful meal with this low-fat savory stir-fry featuring tender chicken and vibrant vegetables. Packed with nutrient-rich broccoli, carrots, snow peas, and red bell pepper, this dish is elevated by aromatic garlic and ginger, creating a perfect balance of flavors. A quick, homemade stir-fry sauce made from low-sodium soy sauce, chicken broth, and a hint of sesame oil ties everything together beautifully. With just 35 minutes from prep to plate, this easy stir-fry recipe is perfect for busy weeknights or meal prepping. Enjoy a wholesome, protein-rich dinner that’s delicious, guilt-free, and family-approved!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 1 cup snow peas
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons low-sodium soy sauce
- 1 cup chicken broth
- 1.5 teaspoons cornstarch
- 1 teaspoon ginger
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 0.5 teaspoon ground black pepper
Instructions
Begin by preparing all the ingredients. Thinly slice 1 pound of boneless, skinless chicken breasts into bite-sized strips.
Cut the broccoli florets (2 cups), slice the red bell pepper into thin strips, thinly slice the carrot, trim the snow peas (1 cup), and slice the medium onion.
Mince 3 cloves of garlic and grate 1 teaspoon of ginger.
In a small bowl, mix 1.5 teaspoons of cornstarch with 1 cup of chicken broth to form a slurry. Then, add 3 tablespoons of low-sodium soy sauce and stir together.
Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the sliced chicken to the skillet, season with 0.5 teaspoon of ground black pepper, and cook for about 5 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions and garlic, and sauté until fragrant, about 2 minutes.
Add the broccoli, carrots, red bell peppers, and snow peas to the skillet, stir-frying for about 5 minutes or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet, and pour the soy sauce and chicken broth mixture over the stir fry.
Stir well to combine all ingredients, letting the sauce thicken as it cooks, about 2-3 minutes.
Add the grated ginger, toss everything together well, and serve hot.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 20.4 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2321 mg | 49% | |
*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.
