Name: Chicken and vegetable stir-fry
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into thin strips; 4 oz broccoli florets, cut into small bite-size pieces; 3/4 red bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 1 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 tsp rice vinegar; 1 tbsp water; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

304 calories

Protein: 38g; 48% of calories
Carbs: 23g; 29% of calories
Fat: 8g; 23% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the oil in a 12-inch skillet or wok over high heat. Season the chicken strips with the salt and pepper. Add the chicken to the pan in a single layer and cook for 3 minutes, flip, and cook for 2 minutes more until browned and cooked through. Remove the chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same pan, add the onion, broccoli, and bell pepper. Add the water and cook, stirring often, for 5 minutes until the water has evaporated and the vegetables are tender-crisp.
Add the garlic and ginger to the pan and cook for 1 minute until fragrant. Return the chicken to the pan and pour in the soy sauce and rice vinegar. Toss everything together to coat and cook for 1 minute until the sauce is hot and the chicken is warmed through.

Nutrition

Ingredients

Instructions

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