Lean Chicken Stir-Fry Recipe
This Lean Chicken Stir-Fry is a quick, healthy, and balanced meal, full of lean protein and colorful vegetables. Perfect for a weeknight dinner, it's packed with flavor and nutrition!
Equipment
- Large wok or skillet – For stir-frying.
- Tongs – To stir and flip the chicken.
- Cutting board & knife – For slicing vegetables and chicken.
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil or sesame oil
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon hoisin sauce optional
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup broccoli florets
- 1 carrot thinly sliced
- 1/4 cup low-sodium chicken broth or water
- 1 tablespoon cornstarch optional for thickening
- 2 green onions sliced (for garnish)
- Salt and pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
- Make the chicken: Separate them and in one salad bowl give a estracalada of salt and pepper into thin slices of chicken breast. Optional: Toss in 1 tbsp of cornstarch to coat the chicken before stir-frying it.
- How to cook chicken: In a large wok or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the chicken slices and cook 3-4 minutes until golden brown on each side, cooked through. Take the chicken out of the pan and keep it aside.
- Saute the vegetables: In your same skillet, add in your last bit of olive oil. Add the garlic, ginger, and red pepper flakes; stirring for seconds until fragrant. Add the bell peppers, broccoli and carrot slices and stirfry for 3-5 minutes or until the veggies are crisp-tender.
- Make the sauce: Whisk the soy, hoisin (if using) and chicken broth in a small bowl. Then, pour the sauce into the pan with the vegetables and let it simmer.
- Add in chicken and veggies: Then add the cooked chicken back to the skillet and stir everything together. Toss to warm the chicken through and coat with the sauce evenly over the vegetables.
- Garnish with sliced green onions before serving over hot rice or quinoa.
Notes
Marinate for extra flavor: For more flavor, marinate the chicken in soy sauce, garlic, and ginger for 30 minutes before cooking.
Add variety: Customize your stir-fry with additional vegetables like snap peas, zucchini, or mushrooms.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
Avoid overcooking: Keep the vegetables slightly crisp to retain their nutrients and texture.
Add variety: Customize your stir-fry with additional vegetables like snap peas, zucchini, or mushrooms.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
Avoid overcooking: Keep the vegetables slightly crisp to retain their nutrients and texture.