Ingredients
Scale
- 1 lb chicken breast, sliced into strips
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chicken strips and cook until browned, about 5 minutes.
- Add garlic and ginger; sauté for 1 minute.
- Stir in soy sauce, honey, and rice vinegar; cook for 2 minutes.
- Add vegetables and cook until tender-crisp, about 4-5 minutes.
- Stir in cornstarch mixture and cook until sauce thickens, about 1 minute.
- Serve hot over steamed rice or noodles.
Notes
- You can substitute vegetables based on availability or preference.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
