Low Fat Stir-Fried Vegetables and Chicken

Packed with vibrant colors and bursting with flavor, this Low Fat Stir-Fried Vegetables and Chicken is a quick and healthy dinner option that’s perfect for busy weeknights! Featuring lean strips of chicken breast, a medley of crisp-tender vegetables like broccoli, snow peas, and red bell pepper, and a savory homemade stir-fry sauce with hints of garlic and fresh ginger, this dish delivers bold taste without unnecessary calories. Lightly cooked in a splash of vegetable and sesame oils, the stir-fry has minimal fat while retaining a satisfying richness. Ready in just 30 minutes and easily paired with steamed brown rice or quinoa, this recipe is a protein-packed, low-sodium meal you’ll want to make again and again. Whether you're looking for a healthy chicken recipe, a quick stir-fry, or a meal perfect for a balanced diet, this dish hits all the marks!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Chicken breast
• 200 grams Broccoli florets
• 1 medium Carrot
• 1 medium Red bell pepper
• 100 grams Snow peas
• 3 cloves Garlic
• 1 teaspoon Fresh ginger
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Hoisin sauce
• 2 teaspoons Cornstarch
• 2 tablespoons Water
• 1 tablespoon Vegetable oil
• 1 teaspoon Sesame oil
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into thin strips and set aside.

Step 2

In a small bowl, mix the low-sodium soy sauce, hoisin sauce, cornstarch, and water to make the stir-fry sauce. Set aside.

Step 3

Wash and prepare the vegetables: cut the broccoli into bite-sized florets, thinly slice the carrot into rounds, slice the red bell pepper into strips, and trim the snow peas.

Step 4

Mince the garlic and grate the ginger.

Step 5

Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of vegetable oil.

Step 6

Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until fully cooked. Remove the chicken from the skillet and set aside on a plate.

Step 7

In the same skillet, add the remaining vegetable oil and sesame oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

Step 8

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

Step 9

Return the cooked chicken to the skillet with the vegetables.

Step 10

Pour the stir-fry sauce over the chicken and vegetables and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Step 11

Season with black pepper to taste, and serve immediately with steamed brown rice or quinoa, if desired.

Nutrition Facts

Serving size	(1015.6g)

Amount per serving	% Daily Value*
Calories	1060.9

Total Fat 42.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 16.5g
Cholesterol 344.5mg	0%
Sodium 3175.1mg	0%
Total Carbohydrate 47.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 17.1g
Protein 130.8g	0%

Vitamin D 0IU	0%
Calcium 256.3mg	0%
Iron 9.6mg	0%
Potassium 1839.7mg	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: 35.0%

Protein: 47.7%

Carbs: 17.3%