Heart-Healthy Stir-Fried Chicken with Vegetables

Brighten up your dinner routine with this flavor-packed Heart-Healthy Stir-Fried Chicken with Vegetables, a quick and nutritious dish perfect for busy weeknights. Tender strips of boneless, skinless chicken breast are stir-fried to perfection alongside a vibrant medley of crisp broccoli, sweet red bell pepper, crunchy sugar snap peas, and more. The low-sodium soy sauce-based stir-fry sauce, lightly sweetened with honey and infused with fresh ginger, garlic, and lime juice, adds a tangy-sweet punch without compromising on heart-smart ingredients. A touch of sesame oil enhances the depth of flavor while keeping things light. Ready in just 30 minutes, this colorful and wholesome recipe is a great way to enjoy high-protein, low-fat comfort food with an irresistible Asian-inspired twist. Serve it solo or over brown rice or quinoa for a balanced, heart-conscious meal your whole family will love. Perfect for those looking for healthy stir-fry recipes or quick chicken dinner ideas!

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
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Honey
• 1 tablespoon Fresh lime juice
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 teaspoon Sesame oil
• 1 medium Yellow onion, sliced
• 200 grams Broccoli florets
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 150 grams Sugar snap peas
• 1 tablespoon Olive oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Chopped fresh cilantro (optional)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together the low-sodium soy sauce, honey, lime juice, minced garlic, minced ginger, and sesame oil to make the stir-fry sauce.

Step 3

In a separate small bowl, mix the cornstarch and water to form a slurry, then set aside.

Step 4

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil.

Step 5

Add the sliced chicken to the skillet and stir-fry until fully cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.

Step 6

In the same skillet, add the sliced onion, broccoli florets, julienned carrot, red bell pepper, and sugar snap peas. Stir-fry for 5-6 minutes until the vegetables are crisp-tender.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce and stir to coat everything evenly.

Step 8

Add the cornstarch slurry to the skillet and cook for another 1-2 minutes, stirring constantly, until the sauce thickens slightly.

Step 9

Remove the skillet from heat and garnish with freshly chopped cilantro if desired.

Step 10

Serve the stir-fried chicken and vegetables warm, either on its own or over a bed of brown rice or quinoa for an extra heart-healthy option.

Nutrition Facts

Serving size	(1251.9g)

Amount per serving	% Daily Value*
Calories	1392.8

Total Fat 44.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 7.2g
Cholesterol 382.5mg	0%
Sodium 2060.8mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 40.0g
Protein 163.3g	0%

Vitamin D 22.5IU	0%
Calcium 254.3mg	0%
Iron 11.2mg	0%
Potassium 1851.0mg	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: 29.2%

Protein: 47.2%

Carbs: 23.5%