Description
This Easy Chicken Stir Fry is packed with protein and fiber, making it a quick and delicious weeknight dinner loaded with vibrant veggies.
Ingredients
- 3 boneless chicken breasts (diced into 1 inch pieces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil (divided)
- 2 cups broccoli florets (diced into bite size pieces)
- 1/2 Yellow Bell Pepper (cut into 1 inch pieces)
- 1/2 red bell pepper (cut into 1 inch pieces)
- 1/2 cup carrots (shredded)
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey. Set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
- Add the diced chicken and season it with salt and pepper. Sauté for 3-5 minutes until browned and cooked through. Remove from the skillet to a separate plate.
- Reduce the heat to medium-high and add the remaining olive oil to the skillet.
- Toss in the veggies (broccoli, bell peppers, and carrots). Cook, stirring occasionally, until tender but still crispy.
- Stir in the ginger and garlic, cooking for another 1-2 minutes until aromatic.
- Add the chicken back to the skillet.
- Pour in the stir fry sauce and stir to coat the chicken and veggies.
- Bring to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Top with sesame seeds and serve as is or over rice.
Notes
This dish can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg