Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1/2 cup snap peas
- 2 cups cooked jasmine rice, for serving
- Sesame seeds and sliced scallions, for garnish
Instructions
- In a small bowl, whisk soy sauce, hoisin, and cornstarch; add chicken and toss to coat.
- Heat oil in a large wok or skillet over high heat. Add garlic and ginger; stir until fragrant, about 30 seconds.
- Cook chicken until no longer pink. Remove and set aside.
- Stir-fry peppers, broccoli, carrot, and snap peas until crisp-tender.
- Return chicken to the pan; add marinade and simmer until sauce coats the ingredients and lightly thickens.
- Serve over hot rice and garnish with sesame seeds and scallions.
Notes
- Marinate chicken for 15 minutes for deeper flavor (optional).
- Cook in 2-3 batches to avoid overcrowding the pan for crisp vegetables.
- For gluten-free meals, use tamari or gluten-free hoisin sauce.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Method: Stir-Fry
- Cuisine: Chinese-inspired
- Diet: Dairy-free, gluten-free option with tamari
Nutrition
- Serving Size: 1 cup stir-fry with 1/2 cup rice
- Calories: 420 calories
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 80 mg
