Chicken Stir-Fry with Vegetables
A light and flavorful chicken stir-fry bursting with colorful vegetables, perfect for a quick low-calorie meal.
8 min
Prep
12 min
Cook
4
Serves
340
Calories
Macros · per serving
32g protein
20g carbs
14g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 2 bell pepper
- 2 carrot
- 200 g broccoli
- 3 tbsp soy sauce
- 1 tbsp ginger
- 2 clove garlic
- 2 tbsp olive oil
- 2 green onion
- 1 tbsp sesame seeds
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- 1
Slice the chicken breast into thin strips and season with a pinch of salt and pepper.
- 2
In a small bowl, mix together soy sauce, cornstarch, and water; set aside.
- 3
Chop bell peppers, carrots, and broccoli into bite-sized pieces.
- 4
Mince garlic and ginger. Slice green onions thinly.
- 5
Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- 6
Add chicken strips to the pan and cook for 3-4 minutes until fully cooked. Remove from the pan and set aside.
- 7
In the same pan, add another tablespoon of olive oil, then add garlic and ginger, sautéing for about 30 seconds until fragrant.
- 8
Add bell peppers, carrots, and broccoli to the pan and stir-fry for 5-6 minutes until vegetables are tender-crisp.
- 9
Return the chicken to the pan, pour the soy sauce mixture over, and toss everything to coat evenly.
- 10
Cook for an additional 1-2 minutes until the sauce thickens.
- 11
Garnish with sliced green onions and sesame seeds before serving.
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