Low Calorie Chicken and Vegetable Stir-Fry
A healthy and flavorful low calorie chicken and vegetable stir-fry that’s quick to prepare and perfect for a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon olive oil
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 thinly sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 green onions, sliced thinly
1 tablespoon water
Instructions
In a small bowl, whisk together the soy sauce, rice vinegar, honey, black pepper, and crushed red pepper flakes. Set aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté 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 for 5-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the soy sauce mixture and 1 tablespoon of water over the chicken and vegetables. Stir well to combine and cook for an additional 2 minutes to heat through and allow the sauce to coat the ingredients.
Remove from heat and garnish with sliced green onions before serving.