SafePlates

Ingredients

• 8 oz (225g) skinless chicken breast, cut into strips
• 1 cup (150g) broccoli florets
• 1 cup (120g) bell pepper, sliced
• 1 cup (100g) zucchini, sliced
• 1/2 cup (75g) carrots, julienned
• 2 tsp (10ml) olive oil
• 2 tbsp (30ml) low-sodium soy sauce
• 1 clove garlic, minced
• 1 tsp (5g) fresh ginger, grated
• 1/4 tsp (1g) black pepper
• 1/2 cup (80g) cooked brown rice (optional, for serving)

Instructions

1. Heat 1 teaspoon (5ml) of olive oil in a large non-stick skillet or wok over medium-high heat.
2. Add the chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
3. Add the remaining 1 teaspoon (5ml) olive oil to the skillet. Add the garlic and ginger, sauté for 30 seconds until fragrant.
4. Add the broccoli, bell pepper, zucchini, and carrots. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
5. Return the cooked chicken to the skillet. Add the soy sauce and black pepper. Stir well to combine and heat through for another 1-2 minutes.
6. Serve hot, optionally over a small portion of cooked brown rice.

Tip

For extra flavor and fewer calories, add a squeeze of fresh lemon juice or a sprinkle of chopped fresh herbs before serving.