Ingredients
Scale
- 1 lb chicken breast, sliced into thin strips
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (red and green)
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Prepare your vegetables by chopping the broccoli into small florets, slicing the bell peppers, and snapping the peas.
- In a large skillet, heat olive oil over medium-high heat, then sauté the sliced chicken breast seasoned with salt and pepper for about 5-7 minutes until golden brown.
- Add minced garlic and grated ginger to the skillet and cook for an additional minute to infuse flavor.
- Once the chicken is cooked, add vegetables to the skillet along with soy sauce and sesame oil, stirring for 3-5 minutes until tender yet crisp.
- Serve the stir-fry in bowls, garnishing with sesame seeds and chopped green onions.
Notes
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- For longer storage, freeze the stir-fry for up to 2 months.
- Customize with your choice of sides such as rice, quinoa, or extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg