Chicken & Broccoli Stir-Fry

Name: Chicken & Broccoli Stir-Fry
Cuisine: singapore
Ingredients: 200g Chicken breast; 1 cup Broccoli florets; ½ cup, sliced Red bell pepper; 2, thinly sliced Shallots; 2, minced Garlic cloves; 1 tsp, grated Ginger; 2 tbsp Soy sauce (low sodium); 1 tsp Sesame oil; 1 tsp Cornstarch; 1 tbsp Water

A recipe from singapore.

🇸🇬 singaporeHigh ProteinLow CarbGym Food

Nutrition (per serving)

420Calories

38 gProtein

12 gCarbs

18 gFat

4 gSugar

950 mgSalt

Ingredients

200g Chicken breast
1 cup Broccoli florets
½ cup, sliced Red bell pepper
2, thinly sliced Shallots
2, minced Garlic cloves
1 tsp, grated Ginger
2 tbsp Soy sauce (low sodium)
1 tsp Sesame oil
1 tsp Cornstarch
1 tbsp Water

Method

Heat 1 tsp sesame oil in a large wok over medium-high heat until shimmering, about 30 seconds, then add minced garlic and grated ginger, sautéing until fragrant, 30–45 seconds, stirring constantly to prevent burning.
Add the sliced chicken breast to the wok, stirring to coat with oil, and cook until the edges start to brown, 4–5 minutes, flipping halfway through.
Pour in 2 tbsp soy sauce and 1 tbsp water, then sprinkle 1 tsp cornstarch over the chicken, stirring vigorously to create a thin sauce, 30 seconds.
Add the broccoli florets and sliced red bell pepper, tossing to combine, and continue cooking, 3–4 minutes, until the vegetables are bright green and just tender.
Stir in the sliced shallots, cooking for an additional 1 minute until they soften but retain some crunch.
Taste the stir-fry, adjust seasoning with a pinch of salt if needed, then serve hot over a bed of cauliflower rice or enjoy as is for a low-carb option.