Low Calorie Chicken and Vegetables
A healthy and flavorful low calorie chicken and vegetable stir-fry, perfect for a nutritious meal that’s quick to prepare and packed with fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
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 medium carrot, peeled and thinly sliced
1 cup broccoli florets
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 green onions, sliced (for garnish)
Instructions
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and crushed red pepper flakes. Set this sauce mixture aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-7 minutes until the chicken is cooked through and lightly browned. 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 and yellow bell peppers, zucchini, carrot, and broccoli florets 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 prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove from heat and garnish with sliced green onions before serving.