This bang-up chicken and vegetable salad is a sizzling, stir-fry style dish with crispy golden chicken, crunchy bell peppers, and savory soy sauce. High in protein and low in carbs, it lands on the table in under 20 minutes. For more lean chicken dinners, see our Chicken and Bulgur Dinner with Fresh Salad, and start the meal with a bowl of Creamy Vegetable Soup with Herb Croutons.
Ingredients
- 250 g (9 oz) chicken breast, cut into strips
- 150 g (5.3 oz) bell pepper, sliced
- 150 g (5.3 oz) onion, sliced
- 100 g (3.5 oz) green beans
- 2-3 tbsp soy sauce
- 1-2 tbsp corn starch
- Salt, pepper and spices to taste
- Vegetable oil for frying
Instructions
- Marinate the chicken strips in the spices and soy sauce.
- Slice the bell pepper and onion, then stir-fry the vegetables and green beans for 3-4 minutes so they stay crisp inside.
- Dredge the marinated chicken in corn starch and fry in hot oil for 2-3 minutes until golden.
- Toss the crispy chicken with the vegetables. Add another splash of soy sauce if you like.
Tips
- Keep the vegetables crisp – 3-4 minutes over high heat is plenty.
- For excellent stir-fry technique guides, seriouseats.com is a great resource.
- Serve immediately; the chicken loses its crunch as it sits.
Nutrition: per 100 g: 112 kcal, protein 11 g, fat 4 g, carbs 2 g