Heart-Healthy Classic Stir-Fried Chicken
Elevate your dinner routine with this **Heart-Healthy Classic Stir-Fried Chicken**, a flavorful and nutrient-packed dish perfect for busy weeknights! Featuring tender strips of skinless, boneless chicken breast marinated in low-sodium soy sauce and tossed with fresh garlic and ginger, this recipe is a wholesome twist on a beloved takeout classic. Crisp veggies like broccoli, red bell peppers, and carrots add vibrant color and nutrients, while a light sauce made with low-sodium chicken broth ties everything together for a guilt-free indulgence. Finished with a sprinkle of sesame seeds and fresh spring onions, this stir-fry pairs perfectly with brown rice or quinoa for a balanced and satisfying meal. Quick to prepare in under 35 minutes and packed with protein and fiber, this dish is your go-to for heart-healthy, flavor-filled cooking!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams skinless, boneless chicken breast
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 inch fresh ginger
- 1 red bell pepper
- 200 grams broccoli florets
- 1 carrot
- 1 cup low-sodium chicken broth
- 2 teaspoons sesame seeds
- 2 stalks spring onions
Directions
Step 1
Slice the chicken breast into thin strips. In a medium bowl, combine the chicken strips with 2 tablespoons of low-sodium soy sauce and cornstarch. Set aside to marinate for 10 minutes.
Step 2
While the chicken is marinating, mince the garlic and grate the fresh ginger. Slice the red bell pepper into thin strips, and cut the carrot into julienne slices. Chop the spring onions and set aside.
Step 3
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Step 4
Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to let them burn.
Step 5
Increase the heat to high and add the marinated chicken strips to the skillet. Stir-fry the chicken for 3-4 minutes until it is just cooked through and no longer pink.
Step 6
Add the broccoli florets, red bell pepper, and carrot to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Step 7
Pour in the low-sodium chicken broth and the remaining 1 tablespoon of low-sodium soy sauce. Stir everything to combine well, cooking for an additional 2 minutes.
Step 8
Sprinkle the sesame seeds over the stir-fry and give it a final quick stir to coat evenly.
Step 9
Remove from heat. Garnish with chopped spring onions before serving. Serve hot over a bed of brown rice or quinoa if desired for a heart-healthy meal.
Nutrition Facts
| Serving size | (1221.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1178.5 |
| Total Fat 36.4g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 425mg | 0% |
| Sodium 2039.1mg | 0% |
| Total Carbohydrate 35.5g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 10.1g | |
| Protein 173.9g | 0% |
| Vitamin D 5IU | 0% |
| Calcium 207.6mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1811.9mg | 0% |
Source of Calories