Summer Garden Chicken Stir-Fry

Gluten Free
Dairy Free
Health score
45%
Summer Garden Chicken Stir-Fry
30 min.
4
309kcal

Suggestions


Welcome to a delightful culinary experience with our Summer Garden Chicken Stir-Fry! This vibrant dish is not only a feast for the eyes but also a wholesome meal that caters to your dietary needs, being both gluten-free and dairy-free. Perfect for a quick lunch or a satisfying dinner, this recipe is designed to be ready in just 30 minutes, making it an ideal choice for busy weeknights or leisurely weekends.

Imagine tender pieces of boneless, skinless chicken breasts sautéed to perfection, infused with the aromatic flavors of garlic and ginger. The colorful medley of fresh vegetables, including crisp broccoli, sweet bell peppers, and baby-cut carrots, adds a refreshing crunch and a burst of nutrients to your plate. Each bite is a harmonious blend of textures and tastes, enhanced by a savory sauce made from reduced-sodium soy sauce and a hint of sweetness from sugar.

Not only is this dish delicious, but it also boasts a balanced caloric profile, with 309 calories per serving, making it a guilt-free indulgence. Serve it over hot cooked brown rice for a complete meal that will leave you feeling satisfied and energized. Whether you're cooking for yourself or entertaining guests, this Summer Garden Chicken Stir-Fry is sure to impress and become a staple in your recipe collection. Dive into this culinary adventure and savor the flavors of summer all year round!

Ingredients

  • cup baby carrots 
  • 0.5 cup bell pepper chopped (any color)
  • cups broccoli florets fresh
  • servings brown rice hot cooked
  • teaspoons cornstarch 
  • cup fat-skimmed beef broth fat-free
  • oz mushrooms fresh sliced
  • cloves garlic finely chopped
  • teaspoons ginger finely chopped
  • tablespoons soy sauce reduced-sodium
  • medium onion cut into thin wedges
  • lb chicken breast boneless skinless cut into 1-inch pieces
  • teaspoons sugar 

Equipment

  • bowl
  • frying pan

Directions

  1. Heat 12-inch nonstick skillet over medium-high heat.
  2. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
  3. Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
  4. Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  5. In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
  6. Serve over rice.

Nutrition Facts

Calories309kcal
Protein39.39%
Fat12.41%
Carbs48.2%

Properties

Glycemic Index
72.57
Glycemic Load
14.15
Inflammation Score
-10
Nutrition Score
32.78043471212%

Flavonoids

Luteolin
0.48mg
Isorhamnetin
1.38mg
Kaempferol
3.75mg
Myricetin
0.06mg
Quercetin
7.13mg

Nutrients percent of daily need

Calories:309.32kcal
15.47%
Fat:4.27g
6.56%
Saturated Fat:0.9g
5.65%
Carbohydrates:37.29g
12.43%
Net Carbohydrates:32.21g
11.71%
Sugar:6.84g
7.6%
Cholesterol:72.57mg
24.19%
Sodium:840mg
36.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.48g
60.95%
Vitamin A:5314.12IU
106.28%
Vitamin C:69.62mg
84.39%
Vitamin B3:15.05mg
75.23%
Manganese:1.38mg
69.09%
Vitamin B6:1.26mg
63.23%
Selenium:41.41µg
59.16%
Vitamin K:50.69µg
48.28%
Phosphorus:412.23mg
41.22%
Vitamin B5:2.92mg
29.16%
Potassium:932.78mg
26.65%
Magnesium:101.72mg
25.43%
Fiber:5.08g
20.33%
Vitamin B2:0.34mg
20.1%
Vitamin B1:0.27mg
17.73%
Folate:69.15µg
17.29%
Copper:0.27mg
13.47%
Zinc:1.83mg
12.23%
Iron:2.08mg
11.53%
Calcium:64.1mg
6.41%
Vitamin E:0.93mg
6.17%
Vitamin B12:0.35µg
5.81%
Vitamin D:0.16µg
1.04%