Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce or tamari for gluten-free option
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seeds
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- Optional: sliced green onions for garnish
Instructions
- Cut the chicken into bite-sized pieces and toss with cornstarch until evenly coated.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining sesame oil. Sauté garlic and ginger until fragrant, about 30 seconds.
- Stir in soy sauce, honey, and rice vinegar. Let simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet along with broccoli and bell peppers. Toss to coat in the sauce and cook for another 2-3 minutes until vegetables are tender but crisp.
- Sprinkle toasted sesame seeds and garnish with green onions if desired. Serve hot over steamed rice.
Notes
- Use thinly sliced chicken for quicker cooking and optimal texture.
- Preparing garlic and ginger ahead of time can streamline meal prep.
- Toast sesame seeds until golden for enhanced flavor.
- Meal prepping ingredients saves time during busy weekdays.
- Adjust honey and soy sauce to taste for preferred sweetness and saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available by using tamari
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg