Description

Deliciously Healthy “Clean Eating Chicken Veggie Stir-Fry” is a quick, nutritious meal brimming with fresh flavors. This vibrant dish packs a punch of color and crunch, making it the perfect addition to your clean eating repertoire.

Ingredients

Scale

1 pound boneless skinless chicken breast
2 tablespoon low sodium soy sauce
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
Pinch of red pepper flakes
2 tablespoon avocado oil
3 cloves garlic, minced
3 large carrots, peeled and julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 cup snow peas, sliced into 1-inch pieces
8 ounce button mushrooms, sliced thinly
2 cup broccoli florets
1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add the bite-sized chicken pieces and toss to coat evenly. Cover and let the chicken marinate in the refrigerator for at least 15-20 minutes while you prep the vegetables.
While the chicken is marinating, prepare all the vegetables. Julienne the carrots and bell peppers, slice the snow peas and mushrooms, and cut the broccoli florets into bite-sized pieces.
Heat a large wok or skillet over high heat and add 1 tablespoon of oil. Drain the chicken from the marinade, reserving the marinade. Add the chicken to the hot pan and cook until cooked through, about 5 minutes. Remove the chicken from the pan and set it aside on a plate.
Add the remaining 1 tablespoon of oil to the wok or skillet. Toss in the minced garlic and cook for 1 minute until fragrant. Then, add the carrots, bell peppers, snow peas, and mushrooms. Stir-fry the vegetables until they’re bright in color and just starting to become crisp-tender, about 3 minutes.
Return the cooked chicken to the pan with the sautéed vegetables. Reduce the heat to medium-low. In a small bowl, whisk the reserved marinade with the cornstarch until smooth. Pour the thickened marinade into the wok or skillet and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.

Notes

To serve this “Clean Eating Chicken Veggie Stir-Fry,” consider pairing it with a hearty whole grain, such as brown rice or quinoa. Top the dish with sliced green onions and a sprinkle of toasted sesame seeds for a pop of color and crunch.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg