Recipe of the Week: Classic Chicken & Vegetable Stir Fry
Chicken and vegetable dishes are a staple of the fitness world. They’re high-protein, low-fat, and if you use the right recipes, they can be really tasty.
This stir fry recipe is from my bestselling cooking The Shredded Chef, and it’s one of my go-to “quick & easy” meals. Hope you enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into thin strips
2 tablespoons red wine
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1 teaspoon stevia or other sugar alternative
1 teaspoon salt
2 cups broccoli florets
1 red bell pepper, seeded and chopped
1/2 cup yellow onion, sliced
In a small mixing bowl, combine the red wine, soy sauce, cornstarch, stevia, and salt. Mix well to dissolve the cornstarch.
Coat a 12-inch skillet in cooking spray and place over medium-high heat. Add the broccoli, bell pepper, and onion. Sauté until the vegetables are tender and onions are browned. Add the chicken and stir-fry for 2 – 3 more minutes, until chicken is browned.
Pour the sauce over the chicken and vegetables and continue to stir-fry until sauce is thickened and chicken is cooked through, about 2 – 4 minutes
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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