Low-Fat Chicken Stir-Fry
Lean chicken and crisp vegetables in a light ginger-garlic sauce, cooked quickly for a vibrant weeknight meal. This asian-inspired quick meals (low-fat, gluten-free) ready in about 25 minutes pairs thinly sliced boneless chicken breasts, snow peas, large, thinly sliced bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced boneless chicken breasts
- 1 cup snow peas
- 1 large, thinly sliced bell peppers
- 1 cup, julienned carrots
- 3 tbsp low-sodium soy sauce
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water to make the sauce.
- Step 2: Heat a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
- Step 3: Add vegetables to the same skillet and stir-fry for 3-4 minutes until crisp-tender. Return chicken to the skillet, pour in the sauce, and cook for 1-2 minutes until the sauce thickens and coats the ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Fat Chicken Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Fat Chicken Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep snow peas from drying out.
Can I substitute ingredients in Low-Fat Chicken Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Fat Chicken Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Fat Chicken Stir-Fry low-fat?
Yes — this recipe is tagged low-fat, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
