Easy Chicken Stir-Fry
15 Minute Chicken Stir-Fry loaded with veggies and flavor! A lighter, better for you version of takeout that's easy to make and tastes great. Gluten Free + Low Calorie
Servings: 4 servings
Calories: 344kcal
Ingredients
- 1 pound Chicken breast chopped into 1 inch pieces
- 1 Green bell pepper diced into 1 inch pieces
- 1 Red bell pepper diced into 1 inch pieces
- 1 Yellow bell pepper diced into 1 inch pieces
- 1 Orange bell pepper diced into 1 inch pieces
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Garlic minced
- 1/4 cup Low Sodium Soy Sauce gluten free if necessary
- 2 tablespoon Rice Wine Vinegar
- 8 ounce Water Chestnuts drained
- 8 ounce Bamboo Shoots drained
- 1 teaspoon Ginger
- Salt and Pepper to taste
- 1 cup Jasmine Rice uncooked
Instructions
- Cook the rice according to package instructions.
- While the rice continues to cook, heat a large sauté pan or stir-fry pan, add the extra virgin olive oil with bell peppers and bring to medium heat.
- Once the bell peppers are soft, add the chicken, minced garlic, ginger, salt and pepper. Stir to combine. Cook until the chicken is thoroughly cooked through stirring periodically.
- Add the coconut aminos, rice wine vinegar, bamboo shoots and water chestnuts to the chicken. Stir and reduce to low cooking another 5-7 minutes or until the rice is ready.
- Serve the chicken and veggies over rice.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 33g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 721mg | Potassium: 898mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2074IU | Vitamin C: 159mg | Calcium: 41mg | Iron: 2mg