Healthy Chicken and Vegetable Stir-Fry - Slimmr

Healthy Chicken and Vegetable Stir-Fry

Looking for a simple and nutritious meal that won’t tip the calorie scales? Our Healthy Chicken and Vegetable Stir-Fry is the answer! Each serving is under 400 calories, making it a guilt-free option for a delicious dinner. Here’s this easy-to-follow recipe that’s perfect for two.

Ingredients (for 2 servings):

For the Stir-Fry:

250g boneless, skinless chicken breasts, cut into thin strips

1 tablespoon low-sodium soy sauce

1 tablespoon corn-starch

1/2 teaspoon sesame oil

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small carrot, julienned

1 small courgette (zucchini), sliced into thin rounds

100g broccoli florets

2 spring onions, chopped

1 clove garlic, minced

1 teaspoon fresh ginger, grated

Sesame seeds (optional, for garnish)

For the Sauce:

2 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

1/2 tablespoon honey or maple syrup

1 teaspoon rice vinegar

2 tablespoons water


1.Prepare the Chicken:

In a bowl, combine the chicken strips with 1 tablespoon of low-sodium soy sauce and 1 tablespoon of corn-starch. Toss until the chicken is coated evenly. Set aside to marinate for about 10 minutes.

After marinating, drizzle 1/2 teaspoon of sesame oil over the chicken and mix well.

2.Prepare the Sauce:

In a separate bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of hoisin sauce, 1/2 tablespoon of honey (or maple syrup), 1 teaspoon of rice vinegar, and 2 tablespoons of water. Set the sauce aside.

3.Heat the Wok:

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the surface evenly.

4. Stir-Fry the Chicken:

Add the marinated chicken strips to the hot wok. Stir-fry for 3-4 minutes or until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set it aside.

5. Cook the Vegetables:

In the same wok, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.

Add the sliced red and yellow bell peppers, julienned carrot, courgette (zucchini), and broccoli florets to the wok. Stir-fry for 4-5 minutes until the vegetables are crisp-tender and vibrant in colour.

6. Combine Chicken and Sauce:

Return the cooked chicken to the wok and pour the prepared sauce over the chicken and vegetables. Stir-fry for an additional 2-3 minutes until everything is coated with the sauce and heated through.

7. Finish and Serve:

Sprinkle chopped spring onions and sesame seeds (if using) over the stir-fry for a burst of fresh flavour and crunch.

Divide the chicken and vegetable stir-fry between two plates and serve immediately.

8. Enjoy Your Nutritious Delight!

This Healthy Chicken and Vegetable Stir-Fry is not only low in calories but also packed with vibrant flavours and textures. It’s a balanced meal that’s perfect for a quick and satisfying dinner. Enjoy your delicious creation, and rest easy knowing it’s both tasty and nutritious!