Description
A healthy and flavorful low calorie chicken and vegetable stir-fry that’s quick to prepare and perfect for a nutritious meal.
Ingredients
1 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon olive oil
2 cloves garlic, minced
1 medium red bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 cup broccoli florets
1 medium carrot, peeled and thinly sliced
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup water
2 green onions, sliced thinly
Salt, to taste
Black pepper, to taste
Instructions
In a small bowl, whisk together soy sauce, rice vinegar, grated fresh ginger, crushed red pepper flakes, and water. Set aside.
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the chicken strips to the skillet and season with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the red bell pepper, zucchini, broccoli florets, and carrot to the skillet. Stir-fry the vegetables with the chicken for 5 minutes until they are tender-crisp.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce slightly thickens.
Remove from heat and garnish with sliced green onions.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes