NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1 cup Broccoli Florets

1 small Carrot

1/2 small Zucchini

1 tbsp Fresh Ginger (grated)

2 cloves Garlic

1 small Red Chili Pepper

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

• 1

  Slice the chicken breast into thin strips. Pat dry with paper towels.

• 2

  Prepare the vegetables: cut the red bell pepper into strips, chop broccoli into bite-sized florets, peel and thinly slice the carrot, and slice the zucchini into half-moons.

• 3

  Mince the garlic and grate the ginger. Thinly slice the red chili pepper to release its heat.

• 4

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

• 5

  Add the chicken strips to the skillet and stir fry until the chicken is browned and cooked through, about 4-5 minutes.

• 6

  Add the garlic, ginger, and chili pepper and stir fry for an additional 1 minute until fragrant.

• 7

  Toss in the red bell pepper, broccoli, carrot, and zucchini. Stir fry the vegetables with the chicken for another 3-4 minutes until they are crisp-tender.

• 8

  Drizzle the low sodium soy sauce over the mixture and stir well to combine all flavors.

• 9

  Remove from heat and serve immediately, enjoying the perfect balance of heat, crunch, and savory flavors.