Description
A quick and easy stir-fry recipe packed with vegetables and lean protein, perfect for a healthy meal.
Ingredients
Scale
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 1 cup cooked chicken breast, sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Add the cooked chicken and soy sauce to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve over cooked brown rice or quinoa.
Notes
- Feel free to substitute chicken with tofu or shrimp for a different protein source.
- Add more vegetables like zucchini or mushrooms for extra nutrients.
- For a spicier version, add red pepper flakes or sriracha sauce.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: healthy chinese recipes, chinese stir-fry, quick healthy meals, vegetable stir-fry, low-calorie dinner