Low Fat Stir-Fried Vegetables and Chicken
Indulge in the wholesome, flavorful goodness of this Low Fat Stir-Fried Vegetables and Chicken recipe—perfect for those seeking a healthy yet satisfying meal! Featuring tender strips of lean chicken breast and an array of vibrant, crisp vegetables like broccoli, carrots, red bell peppers, and snow peas, this dish is a powerhouse of nutrition. Enhanced with a fragrant blend of garlic, fresh ginger, and a light yet savory stir-fry sauce made with low-sodium soy sauce and hoisin, every bite bursts with zest and balance. Quick to prepare and cook, this stir-fry is ready in just 30 minutes, making it an excellent choice for busy weeknights. Serve it over steamed brown rice or quinoa for a complete, guilt-free meal that's perfect for weight-conscious foodies. Packed with lean protein, essential nutrients, and bold flavors, this recipe effortlessly combines health and taste in one colorful skillet!
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Recipe Information
Ingredients
- 400 grams Chicken breast
- 200 grams Broccoli florets
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 grams Snow peas
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, mix the low-sodium soy sauce, hoisin sauce, cornstarch, and water to make the stir-fry sauce. Set aside.
Wash and prepare the vegetables: cut the broccoli into bite-sized florets, thinly slice the carrot into rounds, slice the red bell pepper into strips, and trim the snow peas.
Mince the garlic and grate the ginger.
Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of vegetable oil.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until fully cooked. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining vegetable oil and sesame oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snow peas to the skillet. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the stir-fry sauce over the chicken and vegetables and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Season with black pepper to taste, and serve immediately with steamed brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 17.1 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1840 mg | 39% | |
*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.
