Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger, sauté until fragrant.
- Add broccoli and red bell pepper, stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Return chicken to the pan, pour in soy sauce, honey, and rice vinegar. Toss to coat evenly and cook for another 2-3 minutes until sauce thickens slightly.
- Garnish with sesame seeds and chopped green onions, serve hot.
Notes
- Use low-sodium soy sauce for a healthier option.
- Adjust sweetness to taste by adding more or less honey.
- Serve over steamed rice or noodles if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Gluten-Free option: use tamari instead of soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg
