Stir-Fried Chicken and Vegetables with Light Sauce
A quick, low-fat protein-packed meal with vibrant vegetables and a tangy herb-infused sauce. This asian-inspired quick meals (low-fat) ready in about 30 minutes pairs chicken breast, low-sodium soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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, boneless skinless, sliced into 1/2-inch strips chicken breast
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 cup, florets broccoli
- 1, julienned carrot
- 1, sliced red bell pepper
- 3, sliced green onion
- 1 tsp, grated ginger
- 2 cloves, minced garlic
- 1 tbsp honey
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 1 lb sliced chicken breast with 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch. Marinate for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup broccoli florets and 1 julienned carrot, stir-frying for 3 minutes until crisp-tender.
- Step 3: Push vegetables to the sides, add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 1 minute until fragrant.
- Step 4: Add the marinated chicken and stir-fry for 5 minutes until cooked through and no longer pink.
- Step 5: Stir in 1/4 cup water, 1 tbsp honey, and 3 sliced green onions. Cook for 1 more minute until sauce thickens slightly.
Frequently asked questions
How long does Stir-Fried Chicken and Vegetables with Light Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Chicken and Vegetables with Light Sauce?
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 chicken breast from drying out.
Can I substitute ingredients in Stir-Fried Chicken and Vegetables with Light Sauce?
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 Stir-Fried Chicken and Vegetables with Light Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Chicken and Vegetables with Light Sauce low-fat?
Yes — this recipe is tagged low-fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my husband and he loved the light sauce. It's become a staple in our home cooking.
- ★★★★★
This dish was so easy and delicious. I used broccoli and snap peas, and it was a hit with my family.
- ★★★★★
As a Japanese chef, I was impressed by the balance of flavors. The chicken was tender and the vegetables crisp.
