Low Fat Spicy Chicken Stir-Fry
Satisfy your cravings for bold flavors without sacrificing your health goals with this Low Fat Spicy Chicken Stir-Fry. Packed with lean strips of marinated chicken, vibrant bell peppers, crisp broccoli, and carrots, this stir-fry delivers a burst of color and nutrients in every bite. A zesty homemade sauce featuring sriracha, soy sauce, honey, and sesame oil ties the dish together with a perfect balance of spice and sweetness. Ready in just 35 minutes, this recipe is ideal for busy weeknights, offering a wholesome, low-fat option that doesn't skimp on taste. Serve it over brown rice for a hearty and satisfying meal. Perfect for lovers of quick, healthy, and flavorful meals, this easy stir-fry will become your new go-to!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 1.5 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 2 green onions, sliced
- 2 cups cooked brown rice (optional, for serving)
- 2 tablespoons water
- 1 as needed cooking spray
Instructions
Cut the chicken breast into thin strips and place them in a bowl. Add 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Toss to coat and set aside to marinate for 10 minutes.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, sriracha sauce, rice vinegar, honey, sesame oil, and 2 tablespoons of water to create the stir-fry sauce. Mix well and set aside.
Prepare all the vegetables by slicing the bell peppers, carrot, and green onions, and cutting the broccoli into bite-sized florets. Mince the garlic and grate the fresh ginger.
Spray a large non-stick skillet or wok with cooking spray and heat over medium-high heat.
Add the marinated chicken to the pan and cook for 4-5 minutes until fully cooked and slightly browned. Transfer the chicken to a plate and set aside.
In the same skillet, add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Add the broccoli, bell peppers, and carrot to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the prepared stir-fry sauce over the top. Stir everything together to coat evenly.
Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
Remove from heat and garnish with sliced green onions.
Serve immediately, optionally over cooked brown rice for a complete meal.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 37.8 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2134 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.
