Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the sauce.
- Heat a large skillet or wok over medium-high heat with a little oil. Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Add vegetables to the skillet and stir-fry for another 3-4 minutes until tender-crisp.
- Pour the sauce over the chicken and vegetables, tossing to coat evenly. If desired, add the cornstarch mixture to thicken the sauce and cook for an additional 1-2 minutes.
- Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or noodles.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Adjust the sweetness or saltiness of the sauce to taste.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir frying
- Cuisine: Asian
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg