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Recipe of the Week: Classic Chicken & Vegetable Stir Fry

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Recipe of the Week: Classic Chicken & Vegetable Stir Fry

Chicken and vegetable dishes are a staple of the fitness world. They’re high-protein, low-fat, and if you use the right recipes, they can be really tasty.

This stir fry recipe is from my bestselling cooking The Shredded Chefand it’s one of my go-to “quick & easy” meals. Hope you enjoy!

 

Servings

4

Calories Per Serving

200

Protein Per Serving

42 grams

Carbohydrates Per Serving

6 grams

Fat Per Serving

2 grams

 

Ingredients

4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into thin strips

2 tablespoons red wine

1 tablespoon low-sodium soy sauce

1/2 teaspoon cornstarch

1 teaspoon stevia or other sugar alternative

1 teaspoon salt

2 cups broccoli florets

1 red bell pepper, seeded and chopped

1/2 cup yellow onion, sliced

 

Instructions

In a small mixing bowl, combine the red wine, soy sauce, cornstarch, stevia, and salt. Mix well to dissolve the cornstarch.

Coat a 12-inch skillet in cooking spray and place over medium-high heat. Add the broccoli, bell pepper, and onion. Sauté until the vegetables are tender and onions are browned. Add the chicken and stir-fry for 2 – 3 more minutes, until chicken is browned.

Pour the sauce over the chicken and vegetables and continue to stir-fry until sauce is thickened and chicken is cooked through, about 2 – 4 minutes

 

What You Get to Eat

chicken-vegetable-stir-fry

What did you think of this week’s recipe? Let me know in the comments below!

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I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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    • Omilys Marambio

      Hi!!!! Love the recipe but I don’t like red bell pepper, what do there vegetable do you recommend as a substitute?

  • Pingback: 7 Healthy One-Pot Dishes | Muscle For Life()

  • Goes without saying that this recipe is perfect on a cutting plan.

    I’ve tweaked this recipe a couple of times just for a change and had really awesome results without greatly affecting the nutritional values.

    Adding zucchini cut into thin slices with other veggies is a nice change; long, thin strands are a decent noodle alternative actually.

    I’ve swapped out the sauce part of this recipe before with fresh ginger, lemon juice and garlic which tastes great.

  • Sobaka U

    How do you measure out 1 serving? Do you weight it again or just do a rough visual estimate?

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