americanEasynon vegetariangluten freedairy freenut free
Chicken and Vegetable Stir-fry
RATING
4.5/5(158)
TASTE SCORE
8/10
A vibrant, healthy stir-fry featuring tender chicken and crisp vegetables in a savory coconut amino sauce, served over fluffy cauliflower rice. A perfect low-carb, high-protein weeknight dinner ready in 30 minutes.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
660
660
CALORIES · 1 BOWL
Protein77g · 47%
Carbs24g · 15%
Fat27g · 37%
Fiber9g
Sugar17g
Saturated fat5g
Cholesterol193mg
Sodium915mg
Potassium1676mg
Phosphorus647mg
METHOD · 6 STEPS
- Cut the chicken breast into 1-inch pieces and season with salt and pepper.
- Chop the broccoli, slice the bell peppers and mushrooms, mince the garlic, and grate the ginger.
- In a small bowl, whisk together the coconut aminos and toasted sesame oil to make the sauce.
- Add the broccoli florets and sliced bell peppers to the same skillet. Stir-fry for 3-4 minutes until they begin to soften but are still crisp.
- Add the sliced mushrooms, minced garlic, and grated ginger. Continue to stir-fry for another 2 minutes until the mushrooms are soft and the garlic is fragrant.
PRO TIPS
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your skillet is very hot before adding ingredients.
- 2Feel free to add other vegetables like snap peas, carrots, or water chestnuts.
- 3To save time, use pre-riced cauliflower and a bag of pre-chopped stir-fry vegetables.
- 4The internal temperature of the chicken should reach 165°F (74°C) to be safely cooked.
QUESTIONS?
Frequently asked questions
Yes, this stir-fry is very healthy. It's packed with lean protein from chicken, loaded with vitamins and fiber from the vegetables, and is low in carbohydrates by using cauliflower rice instead of traditional rice.
