Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tbsp water (optional for glaze)
- Sesame seeds and chopped green onions for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli, bell pepper, and carrot; stir-fry until vegetables are tender-crisp, about 3-5 minutes.
- Stir in soy sauce and honey; cook for another minute.
- If desired, add cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Adjust soy sauce and honey to taste for sweeter or saltier flavor.
- Serve over steamed rice or noodles for a complete meal.
- Feel free to add other vegetables like snap peas or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
