Lemon Garlic Chicken Stir-Fry with Mixed Vegetables
A vibrant and quick stir-fry packed with lean chicken breast, colorful non-starchy vegetables, and a zesty lemon garlic sauce.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups mixed non-starchy vegetables (e.g., bell peppers, broccoli, snap peas, onions)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/4 cup low-sodium chicken broth
- 2 tbsp lemon juice
- 1 tbsp soy sauce (low sodium)
- Optional: red pepper flakes
Portion guidance
Serve one-fourth of the stir-fry.
Step-by-step method
- 1
In a small bowl, whisk together chicken broth, lemon juice, and soy sauce.
- 2
Heat olive oil in a large skillet or wok over medium-high heat.
- 3
Add chicken and stir-fry until cooked through. Remove chicken from skillet and set aside.
- 4
Add garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
- 5
Add mixed vegetables and stir-fry until tender-crisp, about 5-7 minutes.
- 6
Return chicken to the skillet. Pour the sauce mixture over the chicken and vegetables.
- 7
Stir-fry for another 1-2 minutes until the sauce thickens slightly. Add red pepper flakes if desired.
- 8
Serve immediately.
Smart substitutions
Swap
Chicken breast
Shrimp or tofu
Swap
Mixed vegetables
Cauliflower rice or spiralized zucchini
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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