Sugar-Free Stir-Fried Chicken with Vegetables
Get ready to savor the vibrant flavors of this Sugar-Free Stir-Fried Chicken with Vegetables—a wholesome, quick, and guilt-free meal perfect for weeknight dinners! Featuring lean, protein-packed chicken breast, crisp broccoli florets, tender carrots, and zucchinis, this dish delivers a delightful medley of textures and colors without relying on added sugars. The aromatic blend of garlic, fresh ginger, low-sodium soy sauce, and sesame oil creates a tantalizing stir-fry sauce that’s both healthy and bold in flavor. Ready in just 30 minutes, this recipe is gluten-free adaptable and perfect for pairing with brown rice, quinoa, or even low-carb cauliflower rice. Whether you're looking for a nutritious option or a straightforward one-pan delight, this sugar-free stir-fry brings fresh, wholesome flavors to your table with every bite.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 200 grams Broccoli florets
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 small Zucchini
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Olive oil
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red chili flakes (optional)
- 3 tablespoons Water
Instructions
Cut the chicken breast into thin, bite-sized strips and season with a pinch of black pepper. Set aside.
Prepare the vegetables: Cut the broccoli into small florets, slice the carrot into thin rounds, chop the red bell pepper into strips, and cut the zucchini into half-moons. Mince the garlic and grate the ginger.
In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, and water. Stir to combine and set aside as the stir-fry sauce.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and stir-fry for 4-5 minutes, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Pour the stir-fry sauce over the chicken and vegetables, and toss everything to coat evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld together. Add crushed red chili flakes for a spicy kick, if desired.
Remove from heat and serve hot. This dish pairs well with brown rice, cauliflower rice, or quinoa for a complete meal.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 19.3 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2222 mg | 47% | |
*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.
