Low Fat Chicken and Vegetable Stir Fry

Looking for a healthy, quick, and flavor-packed dinner idea? This Low Fat Chicken and Vegetable Stir Fry is a vibrant dish that’s perfect for busy weeknights. Packed with lean protein from tender chicken breast and crunchy goodness from a medley of fresh vegetables like broccoli, snap peas, and bell peppers, this recipe is both nutritious and satisfying. The light yet savory sauce, made with low-sodium soy sauce, ginger, garlic, and a touch of honey, ensures every bite is bursting with flavor while keeping things guilt-free. Ready in just 30 minutes, this easy stir fry is cooked in minimal sesame oil, making it a low-fat option that doesn’t skimp on taste. Serve it on its own or with steamed rice or quinoa for a wholesome meal your whole family will love. Perfect for a high-protein, low-fat lifestyle, this dish will quickly become a go-to in your recipe rotation!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Cornstarch
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 medium Red bell pepper, sliced
• 2 cups Broccoli florets
• 1 large Carrot, sliced
• 1 cup Snap peas
• 2 stalks Green onion, sliced
• 2 teaspoons Sesame oil
• 0.5 cup Chicken broth
• 1 tablespoon Honey
• 0.25 teaspoon Fresh ground black pepper

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 1 tablespoon of cornstarch. Toss to coat and set aside to marinate for 10 minutes.

Step 2

While the chicken is marinating, prepare the vegetables: slice the red bell pepper, chop the broccoli into bite-sized florets, thinly slice the carrot, and trim the snap peas.

Step 3

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, honey, minced garlic, grated ginger, and ground black pepper. Set aside.

Step 4

Heat 1 teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until it is cooked through and slightly browned. Remove the chicken from the pan and set aside.

Step 5

Add the remaining 1 teaspoon of sesame oil to the pan. Add the broccoli, carrots, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften but remain crisp.

Step 6

Add the snap peas and the cooked chicken back to the pan. Pour in the prepared sauce and toss everything together to coat. Stir-fry for an additional 2 minutes until everything is heated through.

Step 7

Garnish the stir fry with sliced green onions and serve immediately.

Nutrition Facts

Serving size	(1247.2g)

Amount per serving	% Daily Value*
Calories	1325.7

Total Fat 44.9g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 385.6mg	0%
Sodium 2227.8mg	0%
Total Carbohydrate 67.0g	0%
Dietary Fiber 13.9g	0%
Total Sugars 34.5g
Protein 161.5g	0%

Vitamin D 22.7IU	0%
Calcium 288.8mg	0%
Iron 12.4mg	0%
Potassium 1873.5mg	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: 30.7%

Protein: 49.0%

Carbs: 20.3%