Chicken and Vegetable Stir-Fry

This stir-fry is a satisfying and healthy option, offering lean protein and a variety of colorful vegetables.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine the thinly sliced chicken breast with 1 tablespoon of olive oil, 1 tablespoon of low-sodium soy sauce, and a pinch of ground cumin. Let it marinate while you prepare the vegetables.

Step 2

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the minced garlic and marinated chicken slices to the skillet. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes.

Step 4

Remove the cooked chicken from the skillet and set it aside.

Step 5

In the same skillet, add a bit more olive oil if needed. Add the mixed vegetables (e.g., broccoli, bell peppers, snap peas) and stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

Step 6

In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, chili paste, and 1/2 teaspoon of ground cumin.

Step 7

Pour the sauce over the stir-fried vegetables.

Step 8

Return the cooked chicken to the skillet with the vegetables. Stir-fry for an additional 1-2 minutes, ensuring everything is well coated with the sauce.

Step 9

Season with salt and pepper to taste.

Step 10

Serve your Slow Carb Chicken and Vegetable Stir-Fry as a flavorful and protein-packed meal.