You don’t really need a wok to prepare this tasty, versatile dish! Feel free to add or substitute other kidney-friendly veggies like zucchini and carrots to this Chicken and Vegetable Stir-Fry recipe.
Ingredients:
– 2 chicken breasts, cut into small pieces
– 1 bell pepper, sliced
– 1 onion, sliced
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 2 tbsp low-sodium soy sauce
– 1 tbsp cornstarch
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
- In a large skillet, heat olive oil over medium heat. Add chicken breast and sauté until browned on all sides.
- Add sliced bell pepper, onion, broccoli florets, and minced garlic. Stir to combine.
- In a small bowl, whisk together soy sauce, cornstarch, salt, and pepper. Pour mixture over stir-fry and stir gently to coat chicken and vegetables.
- Cook for an additional 5-7 minutes or until vegetables are tender and chicken is cooked through.
- Serve hot and enjoy!
Note: The above recipe is intended as guidelines and should be customized to suit individual dietary needs. Consult a registered dietitian for personalized nutrition advice.
