Description
A quick and delicious Sweet and Savory Chicken Stir-Fry that combines tender chicken with colorful vegetables and a flavorful sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- Cooked rice or noodles, for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red and yellow bell peppers, broccoli, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth. Pour this mixture into the skillet with the vegetables.
- Return the cooked chicken to the skillet and stir everything together, cooking for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
- Drizzle with sesame oil before serving. Serve hot over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can substitute the chicken with tofu for a vegetarian option.
- Feel free to mix in other vegetables like carrots or zucchini based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg