Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil or vegetable oil
- 3 cups mixed vegetables (bell peppers, broccoli florets, sliced carrots)
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the sauce.
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in mixed vegetables and cook until tender-crisp, about 3-5 minutes.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2-3 minutes until heated through and slightly thickened.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- You can substitute chicken with tofu or shrimp for different protein options.
- Peppers and carrots can be swapped for your favorite stir-fry vegetables.
- The sauce can be thickened with cornstarch mixed in water, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Easy, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg