Description
A quick and delicious savory chicken and vegetable stir-fry that is perfect for a weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the garlic and ginger to the vegetables and stir-fry for an additional 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and chicken broth. Pour this mixture into the skillet with the vegetables.
- Return the cooked chicken to the skillet and stir well to combine everything. Cook for another 2-3 minutes until the sauce thickens slightly.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the stir-fry.
- You can also substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg