Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- ¼ cup soy sauce
- ¼ cup chicken broth
- 2 tablespoons honey
- ½ red pepper, sliced thinly
- ½ yellow pepper, sliced thinly
- 2 cups broccoli florets
- 1 bag snow peas (6 oz)
- 1 large carrot, sliced diagonally
- 1 package baby bella mushrooms (8 oz), cleaned and sliced
- Canola or vegetable oil for cooking
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- ½ teaspoon sesame oil
- ½ – 1 cup chicken broth (for cooking)
- Rice (brown or white) for serving
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- In a small bowl, whisk together cornstarch and water until smooth. Add soy sauce, chicken broth, honey, ginger, and sesame oil; mix well.
- Cut chicken into bite-sized pieces and marinate in the mixture while preparing vegetables.
- Slice the peppers, broccoli, mushrooms, and carrot; set aside.
- Heat oil in a large skillet over medium-high heat. Cook marinated chicken for about 5-7 minutes until no longer pink; transfer to a bowl.
- Add more oil to the skillet; stir-fry peppers, broccoli, and carrot for about 5-7 minutes until softened.
- Add mushrooms and snow peas; cook for an additional 3-5 minutes until tender.
- Pour in extra chicken broth to achieve desired thickness; return cooked chicken to skillet and heat through.
- Serve immediately over rice or noodles, garnished with green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg