Description
A healthy and flavorful low calorie chicken and vegetable stir-fry that’s quick to prepare and perfect for a light meal.
Ingredients
1 pound boneless skinless chicken breast, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
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, thinly sliced
3 green onions, sliced
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and crushed red pepper flakes. Set aside.
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 sliced chicken breast to the skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Add the sliced red and yellow bell peppers, zucchini, broccoli florets, and carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2 minutes.
Remove from heat and stir in the sliced green onions.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes