Description
A quick and flavorful chicken stir fry loaded with fresh vegetables and a savory sauce. Perfect for a healthy and satisfying main dish.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon ginger, grated
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5–7 minutes.
- Add broccoli, bell pepper, and snap peas, and cook for another 4–5 minutes until slightly tender.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- In a small bowl, whisk together soy sauce, honey, cornstarch, and water.
- Pour the sauce into the pan and stir well to coat everything evenly.
- Cook for 2–3 minutes until the sauce thickens.
- Serve warm over rice or on its own.
Notes
- Swap chicken for tofu or shrimp if preferred.
- Add more vegetables like carrots or mushrooms for variety.
- Use tamari for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
