Description
A quick and delicious recipe for savory chicken and vegetable stir-fry, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bell pepper, sliced
- 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 water
- 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 and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add the sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
- In a small bowl, mix the soy sauce, honey, cornstarch, and water until smooth. Pour this sauce over the chicken and vegetables in the skillet.
- Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables evenly.
- Serve hot over cooked rice or noodles.
Notes
- For a spicy kick, add a teaspoon of red pepper flakes or a splash 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: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg