Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup bell peppers (sliced; mix of red, yellow, and green)
- 1 cup broccoli florets (fresh)
- 1 cup carrots (thinly sliced)
- 3 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions (chopped for garnish)
- 2 cups cooked rice or noodles
Instructions
- Gather all ingredients on the counter for easy access.
- Wash and chop the vegetables into bite-sized pieces.
- Heat a large skillet over medium-high heat and add oil. Cook the cubed chicken for about 5-7 minutes until golden brown.
- Add minced garlic and grated ginger to the skillet; sauté until fragrant.
- Toss in bell peppers, broccoli, and carrots. Stir-fry for another 3-5 minutes until veggies are tender-crisp.
- Pour in the soy sauce and drizzle sesame oil over everything; stir well to coat evenly.
- Serve hot over rice or noodles, garnished with chopped green onions.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes before cooking.
- Feel free to swap in shrimp or tofu for a different protein option.
- Fresh vegetables enhance flavor and texture—avoid wilted ones!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg