Description
A quick and tasty soy garlic chicken stir-fry that combines tender chicken with fresh vegetables in a flavorful sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions, sliced
- 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 and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- In a small bowl, mix together the soy sauce, honey, rice vinegar, and sesame oil. Pour this sauce over the vegetables in the skillet.
- Return the cooked chicken to the skillet and stir to combine. Add the cornstarch mixture to thicken the sauce, stirring constantly for about 1-2 minutes until the sauce is glossy and thickened.
- Remove from heat and garnish with sliced green onions. Serve hot over cooked rice or noodles.
Notes
- For added heat, include a teaspoon of red pepper flakes or a dash of sriracha to the sauce.
- Substitute the chicken with tofu or shrimp for a different protein option, adjusting cooking times as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg