Low Fat Chicken Stir-Fry with Vegetables

Elevate your weeknight dinner game with this Low Fat Chicken Stir-Fry with Vegetables—a quick, wholesome, and vibrant dish that’s as nutritious as it is flavorful. Packed with lean chicken breast, crisp-tender broccoli, bell peppers, carrots, and sugar snap peas, this stir-fry bursts with color and crunch. A light yet zesty sauce made with reduced-sodium soy sauce, rice vinegar, and a touch of honey ties everything together, while garlic and ginger add an irresistible aromatic kick. Ready in just 30 minutes, this one-pan recipe is perfect for health-conscious eaters seeking a high-protein, low-fat meal option. Serve it over fluffy brown rice or quinoa and garnish with green onions and toasted sesame seeds for a finishing touch that’ll make every bite unforgettable.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons soy sauce, reduced sodium
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 large carrot, thinly sliced
• 1 cup sugar snap peas
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup low sodium chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Directions

Step 1

Slice the chicken breasts into thin strips.

Step 2

In a medium bowl, combine 2 tablespoons of soy sauce and cornstarch. Add the chicken strips and toss to coat. Set aside for 10 minutes to marinate.

Step 3

In a large non-stick skillet or wok, heat 1/2 tablespoon of olive oil over medium-high heat. Add the marinated chicken strips and stir-fry for 5-6 minutes until cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining olive oil. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.

Step 5

Add the broccoli, red bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 6

In a small bowl, whisk together the remaining tablespoon of soy sauce, chicken broth, rice vinegar, and honey.

Step 7

Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce mixture and stir well to combine. Let everything cook for an additional 2-3 minutes until the sauce slightly thickens.

Step 8

Sprinkle the stir-fry with chopped green onions and toasted sesame seeds before serving.

Step 9

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

Nutrition Facts

Serving size	(1623.5g)

Amount per serving	% Daily Value*
Calories	1405.7

Total Fat 35.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 385.6mg	0%
Sodium 2903.9mg	0%
Total Carbohydrate 99.0g	0%
Dietary Fiber 26.9g	0%
Total Sugars 44.0g
Protein 170.3g	0%

Vitamin D 4.5IU	0%
Calcium 506.6mg	0%
Iron 15.2mg	0%
Potassium 2886.4mg	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: 23.1%

Protein: 48.6%

Carbs: 28.3%