Sugar-Free Quick and Easy Chicken Stir-Fry
Whip up a wholesome and delicious meal in just 30 minutes with this Sugar-Free Quick and Easy Chicken Stir-Fry! Perfect for busy weeknights, this recipe combines tender chicken strips with crisp, vibrant vegetables like broccoli, snap peas, carrots, and red bell peppers, all brought together in a savory, sugar-free soy sauce glaze. Infused with the aromatic flavors of fresh garlic and ginger, and topped with a dash of sesame oil, green onions, and sesame seeds, this stir-fry is packed with nutritious ingredients and irresistible flavors. Plus, it's made in one skillet for minimal cleanup, making it a hassle-free option that’s both healthy and delicious. Whether you're looking for a simple low-sugar dinner idea or a quick meal for meal prep, this recipe has you covered!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 large Carrot
- 100 grams Snap peas
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce, low-sodium
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 60 milliliters Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Slice the chicken breast into thin strips and set aside.
Cut the broccoli into small florets, the red bell pepper into thin strips, and the carrot into julienne strips.
Mince the garlic and grate the fresh ginger.
In a small bowl, mix the cornstarch with 60 ml of water until smooth to create a slurry.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until they are cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, then add garlic and ginger. Sauté for about 1 minute until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
Pour the soy sauce and cornstarch slurry over the chicken and vegetables, stirring continuously until the sauce thickens, around 2 minutes.
Add a teaspoon of sesame oil for added flavor and give everything a final stir.
Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.6 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2241 mg | 48% | |
*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.
