Crispy Chicken and Vegetable Stir-Fry with Sauce

This Crispy Chicken and Vegetable Stir-Fry combines tender chicken with a colorful array of fresh vegetables, all tossed in a savory sauce for a delicious low-carb supper. It's quick to prepare and packed with flavor, making it a perfect weeknight meal.

Ingredients

• Chicken breast - 300 grams, diced
• Bell pepper (red) - 1 medium, sliced
• Broccoli florets - 150 grams
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Soy sauce (low sodium) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Olive oil - 2 tablespoons
• Cornstarch - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped (for garnish)

Steps

1. In a medium bowl, combine diced chicken, cornstarch, salt, and black pepper. Mix well and let it marinate for 10 minutes.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
4. Add the sliced bell pepper, broccoli florets, zucchini, and julienned carrot to the skillet. Stir-fry vegetables for about 5-7 minutes, until they are tender-crisp.
5. Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce and sesame oil, stirring to combine all ingredients. Cook for an additional 2-3 minutes to heat through.
6. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the variety of vegetables.

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