Sugar-Free Chicken and Broccoli Stir Fry
Savor the bold flavors and wholesome simplicity of this **Sugar-Free Chicken and Broccoli Stir Fry**, a quick and nutritious meal that's perfect for busy weeknights. With tender bites of seasoned chicken, crisp-tender broccoli, and sweet red bell peppers, this recipe delivers a vibrant medley of textures and flavors. The savory sauce, made with low-sodium soy sauce, rice vinegar, and just a hint of sesame oil, is thickened with a cornstarch slurry for a glossy finish—without any added sugar. Fresh garlic and ginger infuse the dish with aromatic depth, while a sprinkling of green onions adds a burst of freshness. Ready in just 30 minutes, this delicious stir fry pairs beautifully with brown rice or quinoa for a healthy, satisfying dinner that’s low in calories but high in flavor. Perfect for those seeking sugar-free, protein-packed meals!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 300 grams broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 60 milliliters low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 large red bell pepper, sliced
- 3 stalks green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.5 teaspoon pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season with pepper.
In a small bowl, combine the soy sauce, rice vinegar, and sesame oil. Set aside.
Mix the cornstarch with the cold water in a separate bowl to create a slurry and set aside.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the chicken pieces to the pan and cook until they are browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil.
Once heated, add the minced garlic and grated ginger, stir-frying quickly until fragrant, about 30 seconds.
Add the broccoli florets and sliced red bell pepper to the pan. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
Return the chicken to the pan, combine well with the vegetables, and pour in the soy sauce mixture.
Stir the cornstarch slurry once more and add it to the pan, stirring constantly to combine.
Cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Sprinkle chopped green onions on top before serving.
Serve the stir fry hot, optionally over cooked brown rice or quinoa.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 11.1 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 258 mg | 20% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1770 mg | 38% | |
*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.
