Skinny Chicken and Veggie Stir-Fry
Ammras Software Solutions
12 months ago
A healthy and delicious stir-fry recipe that is low in calories and fat, but high in flavor. Packed with lean protein and colorful vegetables, this dish is perfect for a quick and easy weeknight meal.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
30g
Fat
5g
Sat Fat
1g
Carbs
15g
Chole
75mg
Fiber
3g
Sugar
5g
Sodium
400mg
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 cup chicken broth
- Cooking spray
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and chicken broth. Set aside.
- Heat a large skillet or wok over medium-high heat and coat with cooking spray.
- Add chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add garlic and ginger. Cook for 1 minute until fragrant.
- Add mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
- Return chicken to the skillet and pour in the sauce. Cook for an additional 2-3 minutes until heated through and sauce has thickened.
- Season with salt and pepper to taste.
- Serve hot over cooked brown rice or quinoa.
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