Steamed Vegetable and Chicken Stir-Fry
Course
This recipe is high in fiber and lean protein, which is beneficial for people with diverticulitis. It is also low in saturated fat and added sugar.Additionally, steaming the vegetables is a great way to cook them without added fats and oils.
Ingredients
Instructions
In a small bowl, whisk together the soy sauce, cornstarch, and water to make a stir-fry sauce.
In a large skillet, heat the olive oil over medium-high heat. Add the garlic, onion, bell pepper, mixed vegetables, salt, and black pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender.
Push the vegetables to one side of the skillet and add the chicken. Stir-fry for 2-3 minutes, or until the chicken is cooked through.
Pour the stir-fry sauce over the chicken and vegetables and toss to coat. Cook for 1-2 minutes more, or until the sauce thickens.
Serve the stir-fry over steamed brown rice, and garnish with fresh parsley if desired.
Nutrition:
Nutrition Facts
2 servings per recipe
Serving size1/2 of recipe
Amount per serving
Calories335
% Daily Value*
Total Fat 16g21%
Saturated Fat 2.5g13%
Trans Fat 0g
Cholesterol 37mg12%
Sodium 865mg38%
Total Carbohydrate 21g8%
Dietary Fiber 3.5g13%
Total Sugars 6g
Includes 0g Added Sugars0%
Protein 15g
Vitamin D 0mcg0%
Calcium 40mg3%
Iron 1.3mg7%
Potassium 395mg8%
*DV based on a 2,000 calorie diet.
Carmen Torres ()
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