Description
A quick, colorful, and nutritious dinner made with tender chicken, crisp vegetables, and a flavorful homemade stir fry sauce. Perfect for busy weeknights and healthy meal prep.
Ingredients
2 boneless skinless chicken breasts (about 1 lb / 450 g), thinly sliced
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 cup broccoli florets (about 90 g)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium carrot, thinly sliced (about 1/2 cup / 60 g)
1 cup snap peas (about 100 g)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 cup water (60 ml)
1 tablespoon olive oil
1 teaspoon sesame seeds (optional)
2 green onions, sliced
Instructions
In a bowl combine sliced chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Let marinate for 10–15 minutes.
In a small bowl whisk together 3 tablespoons soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water to create the stir fry sauce.
Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.
In the same pan add garlic and ginger and cook for 30 seconds until fragrant.
Add broccoli, carrots, bell peppers, and snap peas. Stir fry for 4–5 minutes until vegetables are tender but still crisp.
Return the cooked chicken to the pan and pour in the stir fry sauce. Stir well and cook for 2–3 minutes until the sauce thickens.
Garnish with sliced green onions and sesame seeds and serve hot.
Notes
For extra flavor, add chili flakes or chili garlic sauce.
Serve with brown rice, quinoa, or cauliflower rice for a low-carb option.
Cut vegetables evenly so they cook at the same rate.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes