Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup carrot coins
- 1 red bell pepper, sliced
- 2 cups cooked jasmine rice
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Prepare all ingredients by measuring and chopping.
- In a bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger.
- Heat oil in a large skillet over medium-high heat; cook chicken until browned and cooked through.
- Add garlic and ginger; sauté 30 seconds.
- Stir in broccoli, carrots, and bell pepper; cook 3-4 minutes until crisp-tender.
- Pour in sauce and whisk in cornstarch slurry; simmer until sauce thickens and coats chicken and vegetables.
- Serve over warm jasmine rice; garnish with sesame seeds and green onions.
Notes
- Can substitute chicken with firm tofu or shrimp.
- Use tamari for gluten-free version.
- Add more veggies like snap peas or mushrooms.
- Make ahead rice to save time.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Stovetop, Stir-Fry
- Cuisine: Asian
- Diet: Kid-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
