Description

This quick and nutritious chicken and vegetable stir fry combines lean protein with crisp colorful vegetables in a flavorful homemade sauce. Ready in under 30 minutes, it’s perfect for busy weeknight dinners.

Ingredients

Scale

1 pound boneless skinless chicken breast, thinly sliced

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

1/4 cup low-sodium soy sauce

2 tablespoons honey

2 teaspoons sesame oil

1 tablespoon rice vinegar

1 tablespoon cornstarch

3 tablespoons water

Instructions

1. Whisk soy sauce, honey, sesame oil, rice vinegar, and cornstarch slurry in a bowl and set aside.

2. Heat 1 tablespoon oil in a wok over medium-high heat and stir fry chicken until cooked through, then remove from wok.

3. Add remaining oil, garlic, and ginger to wok and stir for 30 seconds.

4. Add bell pepper, broccoli, snap peas, and carrot; stir fry for 3–4 minutes until vegetables are crisp-tender.

5. Return chicken to wok and pour in sauce, stirring until sauce thickens and coats all ingredients.

6. Serve immediately with steamed rice or noodles.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8
Sodium: 600
Fat: 12
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 30
Fiber: 4
Protein: 28
Cholesterol: 75

Keywords: healthy meals, meat and veggies, easy stir fry, chicken stir fry, weeknight meals, dinner recipes