Name: Chicken and vegetable stir fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli florets, cut into bite-size pieces; 3/4 red bell pepper, thinly sliced; 1/2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 2 tsp canola oil; 2 tbsp low-sodium soy sauce; 1 tsp honey; 1 tsp rice vinegar; 1 1/2 tsp cornstarch; 1 tbsp water; 1/2 tsp red pepper flakes

Nutrition

Per serving

435 calories

Protein: 48g; 42% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 20 min · Cook 5 min

In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until the cornstarch is dissolved.
Heat half the canola oil in a 12-inch skillet over high heat. Add the chicken in a single layer and cook undisturbed for 2 minutes. Flip and cook for 2 minutes more until opaque and browned. Move the chicken to a plate. Done when opaque in the center, 165°F.
Add the remaining oil to the skillet. Add the broccoli, bell pepper, and onion. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender and charred in spots.
Add the garlic, ginger, and red pepper flakes to the pan with the vegetables. Cook for 1 minute until fragrant.
Return the chicken and its juices to the skillet. Give the sauce a quick stir and pour it into the pan. Cook for 2 minutes, tossing everything together until the sauce has thickened and coats the chicken and vegetables.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes