Name: Chicken and broccoli stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 7 oz broccoli florets, cut into small bite-size pieces; 3.5 oz snap peas, trimmed; 2 3/4 tsp canola oil; 1 1/2 tbsp low-sodium soy sauce; 2 1/2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 1/2 tsp honey; 1 tbsp water; 1/4 tsp salt; 1 1/2 tsp cornstarch

Nutrition

Per serving

463 calories

Protein: 49g; 40% of calories
Carbs: 36g; 30% of calories
Fat: 16g; 30% of calories

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the soy sauce, ginger, garlic, honey, water, and cornstarch until the starch is fully dissolved and no lumps remain.
Heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with the salt. Add the chicken to the pan and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and set it aside. Add the remaining oil to the same skillet. Stir in the broccoli florets and snap peas. Cook for 4 to 5 minutes, stirring often, until the vegetables are bright green and crisp-tender.
Return the chicken to the skillet and pour the sauce mixture over the top. Cook for 2 minutes, stirring constantly to coat the meat and vegetables, until the sauce has bubbled and thickened into a glossy glaze.

Nutrition

Ingredients

Instructions

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