Dive into a delicious and nutritious meal with these Zero Point Chicken Stir Fry Bowls! Perfect for those following a low-calorie or weight-loss plan, this recipe is packed with protein, vibrant veggies, and a savory sauce that brings everything together. Quick to prepare and bursting with flavor, these bowls make a satisfying lunch or dinner option without the guilt.
Ingredients:
For the Chicken and Vegetables:
- 1 lb boneless, skinless chicken breast, diced
- 2 cups mixed bell peppers (red, yellow, green), sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon olive oil or cooking spray
For the Sauce:
- 2 tablespoons soy sauce (or low-sodium soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon low-sugar teriyaki sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
- Prepare the Ingredients: Gather all your ingredients and chop the vegetables and chicken into bite-sized pieces.
- Cook the Chicken: In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned.
- Add Vegetables: Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
- Make the Sauce: In a small bowl, mix together the soy sauce, rice vinegar, teriyaki sauce, and sesame oil (if using). Pour the sauce over the chicken and vegetables, tossing to coat everything evenly. Cook for another 2-3 minutes to heat the sauce through.
- Serve: Divide the stir-fry into bowls and garnish with sliced green onions and sesame seeds. Enjoy your healthy, zero-point chicken stir fry bowls!