Vegetable and Chicken Stir-Fry

This Vegetable and Chicken Stir-Fry is a colorful and nutritious dish that brings together tender chicken and a medley of vibrant vegetables, all tossed in a savory sauce. Perfect for a quick lunch, it offers a delightful balance of flavors and textures with every bite.

Ingredients

• Boneless chicken breast - 200 grams
• Broccoli florets - 100 grams
• Bell pepper (red or yellow) - 1 medium
• Carrot - 1 medium
• Snow peas - 100 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon, minced
• Soy sauce (low sodium) - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2 stalks, chopped

Steps

1. 1. Begin by slicing the boneless chicken breast into thin strips and marinating it with 1 tablespoon of soy sauce, a pinch of salt, and black pepper. Let it sit for about 10 minutes.
2. 2. While the chicken is marinating, prepare the vegetables: chop the broccoli into small florets, slice the bell pepper into thin strips, and julienne the carrot.
3. 3. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
4. 4. Once the oil is hot, add the marinated chicken strips and stir-fry for about 5-7 minutes, or until cooked through and no longer pink. Remove the chicken from the wok and set aside.
5. 5. In the same wok, add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
6. 6. Add the broccoli, bell pepper, carrot, and snow peas to the wok. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
7. 7. Return the cooked chicken to the wok, and add the remaining soy sauce, oyster sauce, and sesame oil. Stir everything together and cook for an additional 2-3 minutes.
8. 8. Adjust seasoning with salt and pepper to taste. Finally, toss in the chopped green onions before serving.
9. 9. Serve hot over steamed rice or noodles, if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, helping to build and repair tissues.
• Rich in vitamins and minerals from the variety of vegetables.

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