Description
A healthy and flavorful low calorie chicken and vegetable stir-fry that is 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 yellow 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
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, sliced thinly (for garnish)
Instructions
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the chicken strips to the skillet, season with salt and freshly ground black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the sliced red bell pepper, yellow bell pepper, zucchini, broccoli florets, and carrot to the skillet with the chicken.
Stir-fry the vegetables and chicken together for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and crushed red pepper flakes.
Pour the sauce over the chicken and vegetables in the skillet and toss to coat evenly.
Cook for an additional 2 minutes to allow the flavors to combine and the sauce to slightly thicken.
Remove from heat and garnish with sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes