Packed with a colorful assortment of vegetables and lean chicken, this recipe offers a burst of nutrients without compromising on taste. Best of all, it keeps sugar and sodium content to a minimum, allowing you to enjoy a guilt-free dish. So, grab your wok (or deep pan!) and get ready to create a delightful stir fry that will tantalize your taste buds! Feel free to customize this recipe by adding or substituting your favorite vegetables such as snow peas, bok choy, or baby corn. Adjust the cooking time accordingly to ensure vegetables remain crisp and vibrant.
Also try our banana chocolate chip cake!
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons low-sodium chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas, ends trimmed
- 1 cup mushrooms, sliced
- 2 green onions, chopped (optional)
- Sesame seeds (optional)
Instructions:
- In a small bowl, whisk together the low-sodium soy sauce, low-sodium chicken broth, rice vinegar, and cornstarch until the cornstarch is completely dissolved. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Add the thinly sliced onion, red bell pepper, and yellow bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but still maintain their crispness.
- Add the julienned carrot, broccoli florets, snap peas, and sliced mushrooms to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok, and give the reserved sauce mixture a quick stir before adding it to the pan. Pour the sauce over the chicken and vegetables, stirring constantly to coat everything evenly. Continue cooking for an additional 1-2 minutes until the sauce thickens and coats the stir fry ingredients.
- Remove the wok from heat. Garnish the chicken stir fry with chopped green onions and sprinkle some sesame seeds on top for added texture and flavor.
- Serve the healthy chicken stir fry hot over steamed brown rice or quinoa for a complete and nutritious meal. Enjoy!
