Description
Clean Eating Chicken Veggie Stir-Fry is a delicious recipe that combines lean chicken and a variety of fresh vegetables, marinated for maximum flavor and cooked to perfection.
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoon low sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- Pinch of red pepper flakes
- 2 tablespoon avocado oil
- 3 cloves garlic, minced
- 3 large carrots, peeled and julienned
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 cup snow peas, sliced into 1-inch pieces
- 8 ounce button mushrooms, sliced thinly
- 2 cup broccoli florets
- 1 tablespoon cornstarch
Instructions
1. Marinate the chicken in soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes for at least 15-20 minutes.
2. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Drain the chicken from the marinade and sauté until cooked through, about 5 minutes. Remove from pan.
3. In the same pan, add the remaining tablespoon of oil and sauté garlic until fragrant, about 1 minute.
4. Add carrots, bell peppers, snow peas, and mushrooms. Stir-fry until vibrant and tender-crisp, about 3 minutes.
5. Toss in broccoli florets and cook until everything is perfectly cooked.
6. Return the chicken to the pan. Whisk cornstarch into the reserved marinade and pour into the wok. Simmer until sauce thickens, about 5 minutes.
Notes
Serve with brown rice or whole grain noodles. Garnish with sliced green onions and toasted sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg