Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs), sliced thin
- 1 cup bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 2 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp sugar or honey
Instructions
- Prep your ingredients by washing and chopping vegetables into bite-sized pieces and slicing chicken.
- In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and sugar/honey until smooth.
- Heat oil in a large wok or skillet over medium-high heat. Add chicken strips and cook until golden brown (5-7 minutes).
- Add bell peppers, broccoli, carrots, garlic, and ginger; sauté for an additional 3-5 minutes until veggies are bright yet tender.
- Pour prepared sauce over the mixture; stir until evenly coated and bubbly (2-3 minutes).
- Serve immediately on its own or over rice/noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg