Chicken and Veggie Stir-Fry
A quick and healthy stir-fry loaded with lean chicken and fresh veggies. Perfect for a nutritious, low-calorie meal that’s ready in just 20 minutes!
Calories per serving: 350
Preparation time: 20 minutes
Ingredients:
- 1 chicken breast, sliced
- 1 cup mixed veggies (carrots, broccoli, bell peppers)
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp olive oil
- 1 tsp ginger, grated
Instructions:
- Prepare the Ingredients:
- Slice the chicken breast into thin, bite-sized strips.
- Wash and chop the mixed veggies into small pieces. If using frozen veggies, ensure they are thawed and drained.
- Grate the fresh ginger.
- Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken breast to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned on all sides.
- Once cooked, remove the chicken from the skillet and set it aside.
- Stir-Fry the Veggies:
- In the same skillet, add a little more oil if needed and toss in the mixed veggies.
- Stir-fry the veggies for 3-4 minutes until they are tender-crisp. You want them to remain vibrant and slightly crunchy.
- Add Ginger and Soy Sauce:
- Add the grated ginger to the skillet and stir for 30 seconds, allowing it to release its fragrance.
- Pour in the low-sodium soy sauce and stir to combine.
- Combine Chicken and Veggies:
- Return the cooked chicken to the skillet and toss everything together until the chicken is evenly coated with the soy sauce and the veggies are fully mixed.
- Cook for an additional 2-3 minutes to ensure everything is heated through.
- Serve and Enjoy:
- Serve the stir-fry immediately, either on its own or over brown rice or cauliflower rice for a complete meal.
This Chicken and Veggie Stir-Fry is a flavorful, protein-packed meal that’s quick to prepare, making it perfect for busy days when you want something healthy and satisfying! Enjoy the crisp veggies and tender chicken in every bite!