Quick Chicken Stir-Fry
10min
15min
1
926
Chef's Note
For the juiciest chicken, don't overcook it in the first step - it will continue cooking when you add it back with the sauce. You can prep all ingredients ahead of time and store them in the refrigerator to make this meal even quicker on busy weeknights.
Tags
Ingredients
8 oz boneless skinless chicken breast
2 tbsp low-sodium soy sauce
1 tbsp honey
2 cloves garlic
1 tsp ginger
1 tbsp vegetable oil
1 cup broccoli florets
1 medium red bell pepper
1/2 cup snap peas
2 stalks green onions
1 cup cooked brown rice
1 tsp sesame seeds
1 tsp cornstarch
1 tbsp water
Instructions
- 1
Cut 8 oz of chicken breast into 1-inch cubes and place in a bowl.
- 2
In a small bowl, mix 1 tbsp of soy sauce with 1 tsp of cornstarch and 1 tbsp of water. Set aside.
- 3
Mince 2 cloves of garlic and grate 1 tsp of ginger. Slice 1 medium red bell pepper into strips, cut broccoli into florets, and slice 2 green onions.
- 4
Heat 1 tbsp of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- 5
Add the chicken to the hot pan and cook for 4-5 minutes until browned on all sides and almost cooked through.
- 6
Add the garlic and ginger to the pan and stir for 30 seconds until fragrant.
- 7
Add the broccoli, red bell pepper, and snap peas to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 8
In a small bowl, mix the remaining 1 tbsp soy sauce with 1 tbsp honey. Pour over the chicken and vegetables.
- 9
Add the cornstarch mixture to the pan and stir until the sauce thickens, about 1 minute.
- 10
Serve the stir-fry over 1 cup of cooked brown rice, garnish with sliced green onions and 1 tsp of sesame seeds.
Nutrition Information (per serving)
926
74g
86g
32g
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