This stir-fry recipe is super quick and easy to make, especially if you buy the zucchini pre-spiralized! Buying the zucchini noodles can be a bit expensive so you can always just chop up some zucchini instead or spiralize it yourself. Making a stir fry is a great way to incorporate a lot of different vegetables into your meal! The sauce in this recipe is also low in sugar unlike many typical stir fry sauces.
Ingredients
1 tbsp sesame oil
2 tsp vegetable oil
2 tsp minced or chopped garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I bought it pre-shredded)
1 large bell pepper, thinly sliced (I used red)
3 large zucchini, spiralized into noodles (I bought it pre-spiralized)
2 large chicken breasts
salt and pepper to taste
Sauce:
2/3 cup water
4 tsp cornstarch
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp sugar
Directions
1. Chop up chicken breasts into bite-sized pieces, sprinkle with some salt and pepper to taste.
2. Heat vegetable oil in large sauce pan over medium heat, then add garlic and cook until fragrant (about 1 minute). Add chicken to the pan and cook until heated thoroughly for about 6 minutes (I like to cut into one of the pieces to make sure there is no pink in the middle and no translucency). Turn the chicken pieces over as they cook. Once cooked, transfer the chicken to a bowl.
3. Heat sesame oil and the garlic into that same sauce pan over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the sauce during this time.)
4. Once tender, add the zucchini noodles and chopped chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. (*If your skillet isn't quite big enough, you can do this step in batches.)
5. To makes the sauce, simply whisk together the cornstarch, water, soy sauce, sugar, and vinegar until thoroughly combined.
6. Turn the heat down on the stir fry as you add in the sauce. Allow the sauce to thicken (should take only a couple minutes).
7. Serve over brown rice and enjoy!
Nutrition Information (per serving)
Servings: 4
Calories: 239
Total Fat: 8.3 g
Saturated Fat: 1 g
Protein: 22.3 g
Fiber: 4.3 g
I hope y'all enjoy!
Danielle
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