Chicken Stir Fry With Vegetables
A vibrant and healthy stir-fry featuring tender chicken breast and crisp seasonal vegetables in a savory ginger-soy sauce.
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Ingredients
- 1 1/2 lbs Chicken breast, thinly sliced
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced
- 2 medium Carrots, julienned
- 1/4 cup Soy sauce
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, sliced(optional)
Instructions
- 1
In a small bowl, whisk together soy sauce, honey, sesame oil, minced ginger, and cornstarch to create the sauce.
- 2
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 3
Add the sliced chicken to the pan and cook until browned and fully cooked through, then remove and set aside.
- 4
Add the remaining tablespoon of oil to the same pan and toss in the broccoli, carrots, and bell peppers.
- 5
Stir-fry the vegetables for 4-5 minutes until they are tender-crisp and vibrant in color.
- 6
Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.
- 7
Return the cooked chicken to the pan and pour the sauce mixture over the ingredients.
- 8
Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Nutrition per Serving
320
Calories
35g
Protein
18g
Carbs
11g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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