Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- Salt & pepper (to taste)
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper (cut into 1-inch pieces)
- 1/2 red bell pepper (cut into 1-inch pieces)
- 1/2 cup baby carrots (sliced)
- 2 tsp minced ginger
- 2 garlic cloves (minced)
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low-sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, soy sauce, honey, sesame oil, and crushed red pepper flakes. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, and cook until no longer pink, about 3-5 minutes. Remove the chicken and set aside.
- In the same skillet, reduce heat to medium and add remaining olive oil. Stir-fry the broccoli, bell peppers, and carrots for about 4-5 minutes, until crisp-tender. Add garlic and ginger, and stir for an additional minute.
- Return the chicken to the skillet, pour the prepared sauce over the chicken and veggies, stir gently, and bring to a boil. Simmer for another minute to thicken before serving over rice or noodles.
Notes
Make sure to heat the skillet properly for a nice sear on the chicken. Use fresh veggies for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg