Sugar-Free Stir-Fried Chicken with Vegetables

Elevate your weeknight dinners with this flavorful and wholesome Sugar-Free Stir-Fried Chicken with Vegetables! Packed with tender strips of seasoned chicken breast, vibrant broccoli, carrots, bell peppers, and zucchini, this quick and healthy recipe comes together in just 30 minutes. The simple homemade sauce, made with low-sodium soy sauce, rice vinegar, and sesame oil, ensures every bite is bursting with umami goodness—all without added sugar. Sautéed with fresh garlic and ginger for a fragrant, savory base, this stir-fry is a guilt-free, gluten-free friendly option perfect for meal prep or a light, satisfying dinner. Serve over brown rice, quinoa, or cauliflower rice for a balanced and nutrient-rich meal that will delight your taste buds.

Nutriscore Rating: 75/100

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 medium Carrot
• 1 medium Red bell pepper
• 1 small Zucchini
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 tablespoons Olive oil
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Crushed red chili flakes (optional)
• 3 tablespoons Water

Directions

Step 1

Cut the chicken breast into thin, bite-sized strips and season with a pinch of black pepper. Set aside.

Step 2

Prepare the vegetables: Cut the broccoli into small florets, slice the carrot into thin rounds, chop the red bell pepper into strips, and cut the zucchini into half-moons. Mince the garlic and grate the ginger.

Step 3

In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, and water. Stir to combine and set aside as the stir-fry sauce.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and stir-fry for 4-5 minutes, until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

Step 6

Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.

Step 7

Return the cooked chicken to the skillet. Pour the stir-fry sauce over the chicken and vegetables, and toss everything to coat evenly.

Step 8

Cook for an additional 2-3 minutes, allowing the flavors to meld together. Add crushed red chili flakes for a spicy kick, if desired.

Step 9

Remove from heat and serve hot. This dish pairs well with brown rice, cauliflower rice, or quinoa for a complete meal.

Nutrition Facts

Serving size	(1192.2g)

Amount per serving	% Daily Value*
Calories	1409.6

Total Fat 61.1g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 8.6g
Cholesterol 425mg	0%
Sodium 3398.4mg	0%
Total Carbohydrate 39.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 19.3g
Protein 169.0g	0%

Vitamin D 25IU	0%
Calcium 234.9mg	0%
Iron 8.2mg	0%
Potassium 2221.7mg	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: 39.7%

Protein: 48.8%

Carbs: 11.5%