Chicken Veggie Stir-Fry

By using a splash of heart-healthy olive oil and thickening a low-sodium soy-ginger sauce with just a touch of starch, we keep the classic wok-tossed flavor vibrant and light without excess fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g boneless, skinless chicken breast, cut into thin strips · 322 kcal in the whole recipe
• 150g broccoli florets, cut into bite-sized pieces · 52 kcal in the whole recipe
• 150g mixed bell peppers, sliced · 30 kcal in the whole recipe
• 80g carrot, sliced into thin rounds · 33 kcal in the whole recipe
• 1.5 tablespoons (15g) olive oil · 137 kcal in the whole recipe
• 2 tablespoons (30g) low-sodium soy sauce · 16 kcal in the whole recipe
• 10g fresh ginger, finely grated · 8 kcal in the whole recipe
• 2 cloves (6g) garlic, minced · 9 kcal in the whole recipe
• 1 teaspoon (5g) cornstarch · 19 kcal in the whole recipe
• 1/4 cup (60g) water
• A pinch of black pepper · 2 kcal in the whole recipe

Method

1. In a small bowl, whisk together the soy sauce, water, cornstarch, grated ginger, and minced garlic until smooth to prepare the sauce.

   

2. Heat the olive oil in a large skillet or wok over high heat. Add the chicken strips and stir-fry for 5-6 minutes until they are lightly browned and cooked through.

   

3. Add the sliced carrots, bell peppers, and broccoli florets to the pan. Stir-fry over high heat for 4-5 minutes until the vegetables are crisp-tender.

   

4. Pour the prepared sauce over the chicken and vegetables. Stir constantly for about 2 minutes until the sauce thickens and beautifully coats all the ingredients. Serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.