Ingredients
- Boneless skinless chicken breasts
- Bell peppers
- Broccoli florets
- Carrots
- Garlic
- Fresh ginger
- Soy sauce
- Honey or maple syrup
- Cornstarch
- Sesame oil
Instructions
- Cut the boneless skinless chicken breasts into bite-sized pieces and season with salt and pepper.
- Chop bell peppers, broccoli, and carrots into even sizes for uniform cooking.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned.
- Stir in minced garlic and grated ginger; sauté until fragrant.
- Add vegetables and sauce mixture (soy sauce, honey, cornstarch, sesame oil). Stir until everything is well-coated.
- Cook until veggies are tender-crisp, about 3-5 minutes.
Notes
- Customize the veggies to your preference: snap peas or zucchini work well too.
- For added heat, incorporate chili flakes or sriracha during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg