Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp sesame oil or vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced thin
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the sauce.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining oil and stir-fry vegetables until tender-crisp, about 3-4 minutes.
- Return chicken to the skillet, pour the sauce over, and toss to coat evenly. Cook for another 2 minutes until heated through and sauce thickens slightly.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
- You can substitute chicken with tofu or beef for variation.
- Use fresh vegetables for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg