Ingredients
Scale
- 1 pound lean protein (chicken breast, turkey, tofu, or shrimp)
- 2 cups mixed greens (spinach, kale, bok choy)
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening sauce)
- Salt and pepper to taste
- Optional toppings: sesame seeds, chopped green onions
Instructions
- Prepare the Ingredients: Wash and chop all vegetables. Slice the lean protein into bite-sized pieces.
- Marinate the Protein: Combine the sliced lean protein with soy sauce, minced garlic, and grated ginger. Let it marinate for at least 10 minutes.
- Stir-Fry the Ingredients: Heat sesame oil in a large skillet or wok, add the marinated protein, and cook through. Remove and set aside. Stir-fry bell pepper, broccoli, and carrots for 3-5 minutes, then add the greens until slightly wilted.
- Combine and Serve: Return the cooked protein to the skillet, whisk together remaining soy sauce and cornstarch, then pour over the stir-fry. Cook for another minute and season to taste. Serve garnished with sesame seeds and chopped green onions.
Notes
- Feel free to experiment with different protein sources like shrimp or turkey.
- Customize your stir-fry with favorite vegetables such as mushrooms or snow peas.
- Adjust the sauce; add chili sauce for heat or honey for sweetness.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg