Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb)
- 2 cups mixed bell peppers, sliced
- 2 cups broccoli florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chili paste or sauce (adjust to taste)
- 1 tablespoon honey or maple syrup
- 2 tablespoons vegetable oil
Instructions
- Slice chicken breasts into bite-sized pieces. Chop bell peppers and separate broccoli florets. Mince garlic and grate ginger.
- In a small bowl, whisk together soy sauce, chili paste, honey, garlic, and ginger.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown.
- Add bell peppers and broccoli; stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- Pour sauce over the mixture and toss until well coated; cook for an additional minute.
- Serve warm over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup stir-fry (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - Marinate the chicken for at least 30 minutes for enhanced flavor. - Customize with your favorite vegetables or add cashews for extra crunch. - Drizzle with lime juice before serving for a refreshing twist.