Description
This healthy stir fry features chicken breast and a rainbow of vegetables tossed in a low-sodium, sugar-light sauce for a quick and flavorful weeknight meal.
Ingredients
1 tbsp avocado oil
1 lb boneless skinless chicken breast, thinly sliced
1 cup snow peas
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp grated fresh ginger
2 cloves garlic, minced
Optional: red pepper flakes, sesame seeds
Instructions
Heat a wok or skillet over high heat. Add the avocado oil and swirl to coat.
Sauté garlic and ginger for 30 seconds until fragrant.
Add chicken and cook until browned and cooked through. Remove and set aside.
Stir fry vegetables for 4–5 minutes.
Return chicken to pan, add soy sauce and vinegar, toss well.
Drizzle with sesame oil and serve hot.
Notes
Swap chicken for tofu or shrimp for dietary preferences.
Serve with brown rice, quinoa, or cauliflower rice.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: healthy stir fry, low sodium stir-fry chicken, veggie stir fry recipe