Healthiest Stir Fry with Veggies and Chicken
Elevate your weeknight dinner game with the "Healthiest Stir Fry with Veggies and Chicken," a vibrant and nutrient-packed dish that comes together in just 30 minutes. Featuring tender, perfectly seasoned chicken breast and a medley of crisp, colorful vegetables like broccoli, carrots, snap peas, and bell peppers, this recipe is a wholesome explosion of flavor and texture. Infused with freshly grated ginger and garlic, and finished with a light, savory sauce made from low-sodium soy sauce and a touch of sesame oil, this stir fry is as delicious as it is nutritious. Ideal for health-conscious eaters, it’s a low-calorie, high-protein meal that’s both satisfying and versatile—serve it on its own or over brown rice or quinoa for a complete, guilt-free delight. Perfect for anyone seeking a quick, healthy, and flavor-forward dinner option!
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Ingredients
- 400 grams boneless, skinless chicken breast
- 200 grams broccoli florets
- 2 medium carrots, thinly sliced
- 1 large red bell pepper, sliced
- 150 grams snap peas
- 150 grams mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon sesame seeds
- 2 stalks scallions (green onions), chopped
- 0.5 teaspoon black pepper
Directions
Step 1
Cut the chicken breast into small, bite-sized strips and season with 0.5 teaspoon black pepper. Set aside.
Step 2
Prepare the sauce by mixing the low-sodium soy sauce, cornstarch, and water in a small bowl. Stir well and set aside.
Step 3
Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the chicken strips and sauté for 5-7 minutes, or until they are fully cooked. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Step 5
Add the broccoli, carrots, red bell pepper, snap peas, mushrooms, and onion to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Step 6
Return the cooked chicken to the skillet and mix it with the vegetables.
Step 7
Pour the prepared sauce over the chicken and vegetables. Stir continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the stir-fry.
Step 8
Drizzle 1 tablespoon of sesame oil over the stir-fry and toss everything together.
Step 9
Transfer the stir-fry to a serving dish. Garnish with sesame seeds and chopped scallions before serving.
Nutrition Facts
| Serving size | (1434.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1393.5 |
| Total Fat 59.5g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 9.2g | |
| Cholesterol 340mg | 0% |
| Sodium 1952.7mg | 0% |
| Total Carbohydrate 65.7g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 26.8g | |
| Protein 150.8g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 328.2mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2440.0mg | 0% |
Source of Calories