Ingredients
Scale
- 2 cups of sliced bell peppers (red, yellow, green)
- 1 cup of broccoli florets
- 1 lb of boneless chicken breast, cut into bite-sized pieces
- 3 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Wash and chop all vegetables, preparing colorful ingredients for the stir-fry.
- Heat 1 tablespoon of sesame oil in a large wok over medium-high heat and add chicken pieces, seasoning with salt and pepper. Stir-fry until golden brown.
- Add bell peppers and broccoli, along with minced garlic and ginger. Stir-fry for 3-4 minutes until vegetables are vibrant and slightly tender.
- Drizzle remaining soy sauce over the stir-fry, toss to combine, and sprinkle with sesame seeds before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for optimal freshness, avoiding the microwave.
- For a vegetarian option, use tofu or tempeh instead of chicken.
- To make gluten-free, substitute soy sauce with tamari sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg