Spicy Chicken and Vegetable Stir-Fry with Sauce and Garlic and Herbs

This Spicy Chicken and Vegetable Stir-Fry is a vibrant and flavorful dish that combines tender chicken, crisp vegetables, and a zesty garlic-herb sauce, perfect for a low-carb supper. It's quick to prepare, making it an ideal weeknight meal that doesn't compromise on taste.

Ingredients

• Chicken breast - 300 grams, sliced into strips
• Red bell pepper - 1 medium, sliced
• Broccoli florets - 150 grams
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Soy sauce - 2 tablespoons (low-sodium)
• Sriracha - 1 tablespoon
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken breast to the skillet, season with salt and black pepper, and cook until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic, sauté for 30 seconds until fragrant.
5. Add the red bell pepper, broccoli, zucchini, and carrot to the skillet, stir-frying for about 5 minutes until the vegetables are tender yet crisp.
6. Return the cooked chicken to the skillet with the vegetables.
7. In a small bowl, mix together the soy sauce, Sriracha, oregano, and thyme, then pour over the chicken and vegetables.
8. Stir well to combine and cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vegetables, providing essential vitamins and minerals.

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