Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 1/4 cup soy sauce or tamari
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil or sesame oil
- 1 tablespoon rice vinegar
- Optional toppings: sesame seeds, chopped green onions
Instructions
- Start by preparing all your ingredients: slice the chicken into strips, chop vegetables into bite-sized pieces, and gather sauces and aromatics.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for 3-5 minutes until crisp-tender.
- Return chicken to the pan. In a small bowl, mix soy sauce, honey, rice vinegar, and a splash of water. Pour over the chicken and vegetables, stirring well to coat. Simmer for 2-3 minutes until sauce thickens slightly.
Notes
- Use thinly sliced chicken for quicker cooking and tender results.
- Feel free to customize the vegetables based on pantry items or seasonal availability.
- Add red pepper flakes or sriracha for a spicy kick.
- To enhance flavor, toast sesame seeds before garnishing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 340 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg