Low-Calorie Chicken And Vegetable Stir-Fry

Low-Calorie Chicken And Vegetable Stir-Fry

Low-Calorie Chicken And Vegetable Stir-Fry
Low-Calorie Chicken And Vegetable Stir-Fry

In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low

Each serving of chicken and veggies is only around 170 calories with only 4 grams of fat!

Low-calorie chicken and vegetable stir-fry:


  • 1 boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 eggs, beaten
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • Chopped green onions for garnish (optional)


  1. In a small bowl, whisk together soy sauce, rice vinegar, and cornstarch. Set aside.
  2. Heat a nonstick skillet or wok over high heat. Add the vegetable oil and swirl to coat the pan.
  3. Add the chicken pieces to the pan and stir-fry for 2-3 minutes, until lightly browned.
  4. Add the sliced onions and bell pepper to the pan, and stir-fry for another 2-3 minutes, until the vegetables are tender.
  5. Push the chicken and vegetables to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them into the chicken and vegetables.
  6. Add the minced garlic to the pan, and stir-fry for 1-2 minutes, until fragrant.
  7. Pour the soy sauce mixture over the chicken and vegetables, and stir-fry for another minute, until the sauce thickens and coats everything evenly.
  8. Season with salt and pepper to taste, and garnish with chopped green onions if desired. Serve hot.

This dish is high in protein, low in calories, and packed with flavor from the combination of chicken, eggs, bell peppers, and onions. Enjoy

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