A stir fry is a great way to use up odds and ends of vegetables that aren't enough to eat on their own. This type of an entree is frugal as you can use up the odd carrot, handful of beans and leftover piece of chicken breast without having to throw anything away. Making a stir fry is also a good way to save on your food budget as you can shop for produce that has been marked down because it is slightly past its peak of ripeness.
Stir fry can include just vegetables, or you can add thinly sliced meat or an egg for protein. When served over rice, egg noodles or rice noodles, a stir fry makes for a complete and filling meal. Most stir fry recipes can accommodate dietary requirements such as gluten-free, dairy-free or egg-free ingredients if you have allergies or intolerance to certain foods.
Any stir fry recipe can be customized to your preferences. If you like a hot and spicy stir fry, you can toss in some capers. If you prefer a sweeter and more savory dish, you can add some teriyaki and plum sauce. Because there are so many combinations of vegetables, meats and sauces for making a stir fry, you can serve this dish each week without complaint. This stir fry recipe offers a zesty flavor and a light sauce that is just right for lunch at work or a family dinner at home.
Low-Sodium Chicken Stir Fry Recipe
3/4 cup low-sodium chicken broth
3 tbsp low-sodium soy sauce
1 tbsp teriyaki sauce
2 tsp cornstarch
1 tbsp olive oil or the oil of your choice
1 lb boneless, skinless chicken breasts sliced thinly
1 cup thinly sliced zucchini
1 cup thinly and diagonally sliced carrots
2 cups snow peas with strings removed
1 cup bean sprouts or thinly sliced bell peppers
1 bunch scallions cut into 1-inch sections
1 tbsp minced garlic
1 tsp lemon juice
Heat the oil in a wok on medium heat. Add the chicken breast. Stir occasionally and cook until done, or about five minutes. Transfer the cooked chicken breast to a plate.
In a small bowl, whisk together the lemon juice, broth, soy sauce, teriyaki sauce and corn starch.
Add the vegetables and minced garlic to the wok. Stir and cook for one minute. Add the sauce to the wok. Stir and cook for three minutes until sauce is thickened. Add the chicken and stir until heated through. Serve over cooked noodles or rice.
This easy stir fry recipe is sure to be a hit. You can even have seconds without feeling guilty as all the ingredients in this main dish are healthy and packed full of nutrition. You can save time in the kitchen by dicing your vegetables the night before making this tasty stir fry recipe.