When it comes to quick, healthy meals, stir-fries are one of my go-to recipes. They are versatile and still taste great even if you are missing a few ingredients or substitute out different vegetables. Today, we’re diving into a delectable, low-sodium rendition of a classic stir-fry featuring tender chicken, vibrant bell peppers, and savory mushrooms. This is also toddler-friendly, making it an ideal choice for families looking for nutritious and delicious options.
Nutrition
This stir-fry is a powerhouse of nutrients. Packed with lean protein from chicken, vitamins from the bell pepper, and minerals from the mushrooms, it’s a well-rounded dish that caters to both taste and health.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 red bell pepper
- 1 cup sliced mushrooms
- 2 cloves garlic
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon avocado oil (or other neutral oil)
- 1 tablespoon cornstarch
Method
- Marinate the Chicken: Slice the chicken and marinate it in low-sodium soy sauce and honey for added flavor.
- Prepare the Ingredients: Slice the red bell pepper, mushrooms, and mince the garlic.
- Cooking Process: Stir-fry the chicken until cooked, then add in the vegetables.
- Sauce and Simmer: Combine the remaining soy sauce with cornstarch and pour it over the stir-fry, letting it simmer for a few minutes for an infusion of flavors.
How to Serve
Serve it over a bed of rice or noodles for a complete and satisfying meal that your family will love.
Recipe
Chicken, Mushroom, and Bell Pepper Stir-Fry
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup mushrooms sliced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp soy sauce
- 1 tbsp neutral oil (I used avocado oil)
- 1 tbsp corn starch
Instructions
- Cut the chicken into small cubes, approximately 1/2" across.
- Marinate the chicken in 1 tbsp soy sauce. Mix well and let marinate for 10-15 minutes while preparing the other ingredients.
- Heat the oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger and sauté for 30 seconds.
- Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes until the chicken is cooked through.
- Add the sliced red bell pepper and mushrooms to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are cooked through.
- Pour the remaining tablespoon of soy sauce over the stir-fry. Stir well.
- Dissolve cornstarch in a tablespoon of cold water. Add the cornstarch mixture to the skillet, stirring continuously for about a minute until the sauce thickens and coats the ingredients evenly.
- Reduce the heat to low. Simmer the stir-fry in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove from heat. Serve alone or with cooked rice or noodles for a complete meal.
