Low-Calorie Chicken Stir-Fry

Ingredients

For the Chicken:

• 400g chicken breast, sliced thin
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch

For the Stir-Fry:

• 2 cups mixed vegetables (bell peppers, snap peas, broccoli)
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp sesame oil

For the Sauce:

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes

Instructions

1. **Marinate the chicken**: Combine chicken with soy sauce and cornstarch. Let sit for 10 minutes.

1. **Prepare the sauce**: Mix all sauce ingredients in a small bowl.

1. **Cook the chicken**: Heat half the sesame oil in a wok over high heat. Cook chicken until golden, about 4-5 minutes. Remove and set aside.

1. **Stir-fry vegetables**: Add remaining oil. Cook garlic and ginger for 30 seconds. Add vegetables and stir-fry for 3-4 minutes until crisp-tender.

1. **Combine**: Return chicken to wok, pour sauce over. Toss everything together for 1-2 minutes.

1. **Serve**: Garnish with sesame seeds and green onions. Serve with cauliflower rice for extra low-carb option.

Meal Prep Tips

• This recipe keeps well for 4 days in the refrigerator
• Don't overcook vegetables if meal prepping - they'll soften when reheated
• Store sauce separately if possible for best texture