Heart-Healthy Stir-Fried Chicken with Bell Peppers

Bright, colorful, and bursting with flavor, this heart-healthy stir-fried chicken with bell peppers is a quick and nourishing option for weeknight meals. Tender strips of lean chicken breast are expertly paired with a vibrant trio of red, yellow, and green bell peppers, creating a dish that's as visually appealing as it is nutritious. Infused with the bold flavors of fresh garlic, ginger, and a light, savory-sweet sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey, this stir-fry delivers maximum taste with minimal effort. Ready in just 30 minutes, this easy-to-follow recipe is perfect for anyone looking to enjoy a wholesome, low-sodium, high-protein meal. Serve it on its own or over a bed of hearty brown rice or quinoa for a balanced and satisfying dinner!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 450 grams Boneless, skinless chicken breast
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Green bell pepper
• 3 large Garlic cloves
• 1 teaspoon Fresh ginger
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey
• 1 teaspoon Cornstarch
• 3 tablespoons Water
• 1 tablespoon Olive oil
• 0.25 teaspoon Fresh ground black pepper
• 2 cups Cooked brown rice or quinoa (optional, for serving)

Directions

Step 1

Slice the chicken breast into thin, bite-sized strips and set aside.

Step 2

Cut the red, yellow, and green bell peppers into thin strips.

Step 3

Mince the garlic and grate the fresh ginger.

Step 4

In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.

Step 5

Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 8

Add the sliced bell peppers to the skillet and stir-fry for 3-4 minutes, keeping them slightly crisp.

Step 9

Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.

Step 10

Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens.

Step 11

Season with fresh ground black pepper, to taste.

Step 12

Serve hot as-is or over cooked brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1452.6g)

Amount per serving	% Daily Value*
Calories	1521.2

Total Fat 34.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 382.5mg	0%
Sodium 1371.7mg	0%
Total Carbohydrate 137.9g	0%
Dietary Fiber 15.2g	0%
Total Sugars 15.0g
Protein 159.8g	0%

Vitamin D 22.5IU	0%
Calcium 133.7mg	0%
Iron 8.7mg	0%
Potassium 2369.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 42.5%

Carbs: 36.7%