New Year Low Fat Stirfry (Printable)
Colorful vegetable and chicken stirfry that's healthy, flavorful and ready in just 30 minutes - perfect for a fresh start.
# List of ingredients:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10.5 oz), thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small broccoli crown, cut into florets
05 - 1 medium carrot, julienned
06 - 3.5 oz sugar snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1-inch piece fresh ginger, peeled and minced
→ Sauce
10 - 2 tablespoons low-sodium soy sauce
11 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon cornstarch
15 - 3 tablespoons water
→ Cooking
16 - 1 tablespoon canola oil or light olive oil
→ Optional Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Fresh coriander leaves
# Steps:
01 - In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, and water to create the stir fry sauce. Set aside.
02 - Heat half the oil in a large nonstick wok or skillet over medium-high heat. Add chicken and stir fry for 3–4 minutes until just cooked through. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add broccoli, carrot, and snap peas, and stir fry for 2 minutes. Add bell peppers and stir fry for another 2 minutes until vegetables are crisp-tender.
05 - Return the chicken to the pan. Pour in the sauce, stirring to coat everything evenly. Cook for another 1–2 minutes until the sauce thickens and everything is heated through.
06 - Remove from heat. Top with spring onions, sesame seeds, and fresh coriander if desired. Serve immediately, with steamed brown rice or quinoa if preferred.
# Expert Advice:
01 -
- The sauce clings to every piece of chicken and vegetable without drowning them, letting you taste each ingredient while keeping the dish incredibly light.
- Everything comes together in under 30 minutes, making it my reliable lifesaver on those evenings when I want something nourishing but my energy is flagging.
02 -
- Cornstarch needs to be fully dissolved in room temperature liquid before adding to hot ingredients, or youll end up with frustrating lumps in your sauce.
- Vegetables continue cooking from residual heat after removing from the stove, so take the pan off the heat when they still have a slight crunch.
03 -
- Freezing your chicken breasts for about 15 minutes before slicing makes it dramatically easier to get those thin, even pieces that cook perfectly.
- Keeping your wok or pan extremely hot before adding ingredients creates that restaurant-quality sear that home cooks often miss.