Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 2 medium zucchinis, sliced
- 1 bell pepper (any color), sliced
- 2 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Slice zucchini and bell pepper into bite-sized pieces.
- In a bowl, combine chicken slices with soy sauce, garlic, ginger, and cornstarch mixture. Marinate for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Add marinated chicken to the skillet and cook until golden brown and fully cooked (about 5 minutes).
- Toss in zucchini and bell pepper; stir-fry for another 3-4 minutes until tender-crisp.
- Drizzle with sesame oil, toss to coat, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg