Description
A healthy and flavorful low calorie chicken and vegetable stir-fry that’s quick to prepare and perfect for a nutritious meal.
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 medium red bell pepper, sliced into thin strips
1 medium yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 cup broccoli florets
1 medium carrot, peeled and sliced thinly
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 green onions, sliced thinly
1 tablespoon water
Instructions
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the sliced red bell pepper, yellow bell pepper, zucchini, broccoli florets, and carrot to the skillet.
Stir-fry the vegetables with the chicken for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, black pepper, crushed red pepper flakes, and water.
Pour the sauce mixture over the chicken and vegetables in the skillet.
Stir well to coat everything evenly and cook for an additional 2 minutes to heat through.
Remove from heat and sprinkle sliced green onions on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes