Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced thinly
- 3 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, mix soy sauce, honey, rice vinegar, and cornstarch to create the sauce mixture.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining oil and stir-fry vegetables until tender-crisp, about 3-4 minutes.
- Return chicken to the skillet, pour the sauce mixture over the chicken and vegetables, stirring to coat evenly.
- Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Sprinkle with chopped green onions and sesame seeds before serving.
Notes
- For extra flavor, marinate chicken in soy sauce and garlic for 30 minutes before cooking.
- Use your favorite vegetables to customize this stir fry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg