Description
A nutritious and quick stir fry packed with lean chicken and vibrant vegetables, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 green onions, sliced
- sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, cornstarch, and sesame oil to create the sauce.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Add the sliced chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through, stirring frequently.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Add broccoli, bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are bright and tender-crisp.
- Return the cooked chicken to the skillet. Pour the sauce over the ingredients and stir well to combine.
- Cook for an additional 2-3 minutes until the sauce thickens.
- Serve hot, garnished with sliced green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg