Description
A vibrant and nutritious stir-fry featuring tender chicken, colorful vegetables, and a savory-sweet sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 cups broccoli florets
- 1 cup sugar snap peas, trimmed
- 1 medium red bell pepper, thinly sliced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup water
- 1 tablespoon canola or avocado oil for frying
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or extra green onions for serving
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water.
- Cook the chicken: Heat the canola or avocado oil in a large nonstick skillet or wok over medium-high heat. Add sliced chicken and cook for about 3 to 4 minutes until lightly browned and cooked through. Remove from the pan and set aside.
- Add aromatics: In the same skillet, introduce garlic and ginger. Sauté for about 30 seconds until fragrant.
- Toss in the broccoli, snap peas, and bell pepper. Stir-fry for approximately 3 to 4 minutes until the veggies are tender-crisp.
- Return the chicken to the pan. Pour your prepared sauce over everything, tossing to coat. Cook for another 2 to 3 minutes until the sauce thickens.
- Stir in sliced green onions before removing from heat.
- Plate and serve immediately, garnished with toasted sesame seeds and fresh cilantro or green onions.
Notes
You can slice chicken and prep vegetables ahead of time for convenience. Store them in airtight containers in the fridge for quick assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg