Description
A quick and healthy stir-fry recipe featuring chicken and colorful vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 1 cup fresh bell peppers (mixed colors)
- 1 cup broccoli florets
- 1 cup sliced carrots
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
Instructions
- Prepare all ingredients by chopping the chicken into bite-sized pieces and slicing the vegetables.
- Heat oil in a wok or large skillet over medium-high heat until shimmering.
- Cook the chicken pieces until golden brown on all sides (about 5-7 minutes). Remove from pan.
- Add the bell peppers, broccoli, and carrots to the pan; stir-fry for another 3-5 minutes until tender-crisp.
- Meanwhile, mix soy sauce, sesame oil, and minced garlic in a bowl.
- Return the chicken to the pan and pour the sauce over everything, stirring well to coat.
- Serve immediately, garnished with sesame seeds or green onions if desired.
Notes
- For added flavor, marinate the chicken in soy sauce and sesame oil for 30 minutes before cooking.
- You can substitute vegetables based on your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg