Simple and Delicious Chicken Breast and Vegetable Stir-fry Recipe
Never get tired of this! Manage your weight healthily with this chicken breast and vegetable stir-fry, perfect for dieting.
Hello everyone! I’m ‘Nani’, your guide to healthy home cooking. Today, I’m sharing a special chicken breast and vegetable stir-fry recipe I made for my son who is focused on his diet. It’s packed with fresh vegetables and tender chicken breast, seasoned minimally for a low-sodium meal. You can enjoy it light and guilt-free, feeling both physically and mentally refreshed. Let’s start your delicious and healthy diet journey now!
Main Ingredients- 4 pieces Chicken breast (approx. 400g)
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 1/2 Orange bell pepper
- 5-6 cloves Garlic
- 3 King oyster mushrooms
- 1/4 Green onion
Seasoning Ingredients- 2-3 Tbsp Grapeseed oil
- Pinch of Black pepper
- 2 Tbsp Soy sauce
- 2-3 Tbsp Grapeseed oil
- Pinch of Black pepper
- 2 Tbsp Soy sauce
Cooking Instructions
Step 1
Before you begin cooking, wash and prepare all your ingredients thoroughly. It’s best to completely dry the vegetables after washing to prevent excess water from forming during stir-frying.
Step 2
Cut the 4 pieces of chicken breast into bite-sized cubes, about 2cm in size. For thicker parts of the chicken breast, making a few shallow cuts can help the seasoning penetrate better.
Step 3
Take half of each red, yellow, and orange bell pepper. Remove the seeds and cut them into squares roughly the same size as the chicken breast pieces, about 2cm. The vibrant colors will enhance the visual appeal of your dish.
Step 4
Trim the tough ends off the king oyster mushrooms and slice them into large, bite-sized pieces, about 2-3cm long. You can cut the mushroom caps into 2-4 pieces.
Step 5
Slice the green onion diagonally into pieces about 3-4cm long. This will be added at the end for a subtle aromatic touch.
Step 6
Heat 2-3 tablespoons of grapeseed oil in a wide pan or wok over medium heat. Once the oil is shimmering, add the cubed chicken breast.
Step 7
Stir the chicken breast with a spatula to prevent sticking, and stir-fry until the exterior turns opaque white. Cooking over medium heat rather than high heat helps maintain a tender texture.
Step 8
Once the chicken breast is partially cooked, add the thinly sliced garlic (5-6 cloves) and continue to stir-fry. The garlic will release its fragrance, enhancing the flavor of the chicken.
Step 9
As the chicken and garlic cook together, add a pinch of black pepper to eliminate any gamey odors. Feel free to add a bit more if you like.
Step 10
Now, add 2 tablespoons of cooking wine (like mirin or sake) to further tenderize the chicken breast and remove any remaining odors. If you don’t have cooking wine, a small amount of clear liquor like soju can be used. Stir-fry with the wine until the chicken breast is moist.
Step 11
When the chicken breast is fully cooked, pour 2 tablespoons of soy sauce along the sides of the pan and quickly stir-fry everything together. Allowing the soy sauce to lightly caramelize will add a savory depth.
Step 12
Add the sliced king oyster mushrooms to the pan and stir-fry with the chicken breast for another 2-3 minutes, until the mushrooms soften slightly.
Step 13
Now, add the colorful bell peppers. Stir-fry over high heat for just about 1 minute. Bell peppers cook very quickly and should remain slightly crisp, so avoid overcooking them to preserve their vibrant color and texture.
Step 14
Take a look at your pan! The vibrant combination of red, yellow, and orange bell peppers with the chicken breast looks incredibly appetizing, doesn’t it? This is a perfect example of how visually appealing food tastes better.
Step 15
Finally, add the diagonally sliced green onions and give everything a quick toss to combine. Turn off the heat immediately. The mild aroma of the green onions will complete the dish’s flavor profile.
Step 16
Voila! Your low-sodium chicken breast and vegetable stir-fry, packed with both flavor and health benefits, is ready. Enjoy your delicious and healthy meal!
