Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 1 cup broccoli florets
- 1 bell pepper, sliced (red or yellow)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons water
- Toasted sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and water. Set aside.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining sesame oil. Sauté garlic and ginger until fragrant, about 30 seconds. Add broccoli and bell pepper; cook until tender-crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. In a small bowl, mix cornstarch with water to create a slurry, then add it to the skillet. Stir continuously until the sauce thickens, about 2 minutes.
- Sprinkle toasted sesame seeds and sliced green onions on top. Serve hot over steamed rice or noodles for a complete weeknight chicken meal that is quick, healthy, and full of flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.
- You can substitute chicken with tofu or tempeh for a vegan version.
- For extra flavor, add other vegetables like snap peas or carrots.
- Prepare the sauce in advance to save time during busy evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Healthy, Low Sodium, Nut-Free
Nutrition
- Serving Size: 1 plate (roughly 1 cup)
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg