Low Calorie Chicken and Vegetables
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 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 grated fresh ginger
2 tablespoons low sodium soy sauce
1 tablespoon water
1 teaspoon cornstarch
Salt, to taste
Black pepper, to taste
Instructions
In a small bowl, whisk together the soy sauce, water, and cornstarch until smooth. Set 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 5-6 minutes, stirring occasionally, 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 about 30 seconds until fragrant.
Add the sliced red bell pepper, yellow bell pepper, 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 soy sauce mixture over the chicken and vegetables. Stir well to coat everything evenly and cook for another 1-2 minutes until the sauce has thickened.
Adjust seasoning with salt and black pepper if needed.
Remove from heat and serve immediately.