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
Instructions:
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!