Sugar-Free Quick and Easy Chicken Stir-Fry

Satisfy your cravings for a wholesome, flavorful meal with this Sugar-Free Quick and Easy Chicken Stir-Fry! Packed with tender strips of chicken breast, a vibrant mix of broccoli, red bell pepper, carrots, and snap peas, and infused with the bold aromatics of garlic and fresh ginger, this recipe combines a healthy twist with classic stir-fry goodness. A simple cornstarch slurry creates a silky, low-sodium soy sauce glaze without any added sugar, making it a guilt-free option for weeknight dinners or meal prep. Ready in just 30 minutes from start to finish, it's perfect for those who want a nutrient-rich, homemade dish without compromising on time or flavor. Finish with a splash of sesame oil, crunchy sesame seeds, and fresh green onions for an irresistible, restaurant-quality meal at home.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 200 grams Broccoli florets
• 1 large Red bell pepper
• 1 large Carrot
• 100 grams Snap peas
• 2 tablespoons Olive oil
• 3 tablespoons Soy sauce, low-sodium
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 60 milliliters Water
• 2 stalks Green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Cut the broccoli into small florets, the red bell pepper into thin strips, and the carrot into julienne strips.

Step 3

Mince the garlic and grate the fresh ginger.

Step 4

In a small bowl, mix the cornstarch with 60 ml of water until smooth to create a slurry.

Step 5

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

Step 6

Add the chicken strips to the skillet and stir-fry for 5-6 minutes, or until they are cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of olive oil, then add garlic and ginger. Sauté for about 1 minute until fragrant.

Step 8

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

Step 9

Return the cooked chicken to the skillet and stir to combine with the vegetables.

Step 10

Pour the soy sauce and cornstarch slurry over the chicken and vegetables, stirring continuously until the sauce thickens, around 2 minutes.

Step 11

Add a teaspoon of sesame oil for added flavor and give everything a final stir.

Step 12

Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1231.2g)

Amount per serving	% Daily Value*
Calories	1500.6

Total Fat 65.7g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 425mg	0%
Sodium 1988.7mg	0%
Total Carbohydrate 48.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 14.6g
Protein 172.4g	0%

Vitamin D 25IU	0%
Calcium 274.4mg	0%
Iron 11.1mg	0%
Potassium 2240.7mg	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: 40.1%

Protein: 46.8%

Carbs: 13.1%