Zesty Chicken Veggie Stir-Fry
Savor the vibrant flavors of this zesty chicken veggie stir-fry dish bursting with crunchy vegetables, tender chicken, and a tangy low-sodium sauce. This quick and easy recipe is low in carbs, rich in volume, and perfect for a healthy dinner for two.
ingredients
- 8 oz boneless, skinless chicken breast, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium green bell pepper, julienned
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas, ends trimmed
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tsp grated ginger
- 1 tsp cornstarch
- 1 tbsp olive oil
- Salt and pepper, to taste
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, lime juice, ginger, cornstarch, and a pinch of salt. Set aside.
- 2.
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken slices and cook until no longer pink. Remove from the skillet and set aside.
- 3.
In the same skillet, add bell peppers, carrots, broccoli, snap peas, and minced garlic. Stir-fry until vegetables are crisp-tender.
- 4.
Return the cooked chicken to the skillet and pour the prepared sauce over the ingredients. Stir well to coat everything evenly.
- 5.
Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 6.
Season with salt and pepper to taste.
- 7.
Serve hot and enjoy this zesty chicken veggie stir-fry!
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