Name: Chicken stir-fry with vegetables
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli florets, bite-size pieces; 3/4 red bell pepper, sliced; 1/2 medium yellow onion, sliced; 2 cloves garlic, minced; 1 tbsp ginger root, grated; 1 tbsp canola oil; 1 tbsp low sodium soy sauce; 1 tsp honey; 1 1/2 tsp cornstarch; 3 tbsp water; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

455 calories

Protein: 45g; 39% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 32% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the water, soy sauce, honey, and cornstarch until the cornstarch is dissolved.
Season the chicken with the salt and black pepper. Heat half the oil in the skillet over medium-high heat. Add the chicken in one layer and cook for 3 minutes, flip, and cook for 2 minutes more until opaque in the center. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Heat the remaining oil in the same skillet. Add the broccoli, bell pepper, and onion. Cook for 5 to 6 minutes, stirring often, until the vegetables are tender-crisp and browned in spots.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Return the chicken and any juices to the pan. Pour in the sauce and cook for 2 minutes, tossing constantly, until the sauce thickens and coats the chicken and vegetables.

Nutrition

Ingredients

Instructions

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