Chicken and Vegetable Stir Fry
Chicken and Vegetable Stir Fry can be a healthy dish, as it provides a variety of nutrients from the chicken and vegetables. The dish is typically low in fat and calories, and high in protein, fiber, vitamins, and minerals.
Chicken is a good source of lean protein, which helps to build and repair muscles, support healthy immune function, and keep you feeling full and satisfied. The vegetables in the stir-fry, such as broccoli, bell pepper, onion, and snow peas, provide a variety of nutrients, including fiber, vitamins C and K, and antioxidants.
However, it’s important to be mindful of the sauce and other added ingredients in the recipe, as they can contribute to the overall calorie and sodium content of the dish. To make the dish even healthier, you can use low-sodium soy sauce or tamari, reduce the amount of oil used for cooking, and add more vegetables for extra fiber and nutrients. You can also pair the stir-fry with a side of brown rice or quinoa for some complex carbohydrates and additional fiber.
Overall, Chicken and Vegetable Stir Fry can be a healthy and delicious option when prepared with wholesome ingredients and served in moderation.
Chicken and Vegetable Stir Fry Cooking Time
Ingredients
- 500 grams boneless, skinless chicken breast, cut into thin strips
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- Salt and pepper to taste
Preparation
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and 1/4 cup of water.
- Season the chicken strips with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Add another tablespoon of vegetable oil to the skillet. Add the garlic and ginger and stir for about 30 seconds, until fragrant.
- Add the red bell pepper, onion, broccoli, and snow peas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
- Add the cooked chicken back to the skillet, then pour in the soy sauce mixture. Stir well and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables.
- Serve hot over rice or noodles.
This recipe is a great way to incorporate a variety of colorful vegetables into your diet, which are packed with vitamins, minerals, and fiber. The chicken provides a good source of lean protein, while the sauce adds a touch of sweetness and saltiness without being too heavy. By using low-sodium soy sauce and adding your own salt and pepper to taste, you can control the amount of sodium in the dish. Enjoy!
