Description
A quick and healthy chicken and vegetable stir-fry, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1/2 cup carrots, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
Instructions
- In a small bowl, whisk together the soy sauce, honey, ginger, and garlic until well combined. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet, cooking for about 5 minutes until browned on all sides.
- Add broccoli and carrots to the skillet with the chicken.
- Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
- Continue cooking, stirring frequently, for another 7 to 10 minutes until the vegetables are tender-crisp and chicken is fully cooked through.
Notes
For a delightful twist, serve over brown rice or quinoa and garnish with sesame seeds and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg