Description
A quick and healthy meal packed with colorful vegetables and tender chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts, sliced
- 2 medium zucchinis, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Sesame seeds for garnish (optional)
Instructions
- In a large pan or wok, heat the sesame oil over medium-high heat.
- Add the sliced chicken breasts and cook until browned and no longer pink, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Toss in the sliced zucchinis, bell pepper, and carrots, and stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and season with salt and pepper, stirring to combine.
- Serve the stir-fry over cooked rice or quinoa and sprinkle with sesame seeds if desired.
Notes
Cut your chicken and vegetables into similar sizes for even cooking. Add a pinch of red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: stir-fry, healthy meal, chicken recipe, quick dinner, zucchini