Description
A quick and easy weeknight meal featuring chicken and mixed vegetables in a light sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
Instructions
- In a small bowl, mix soy sauce and cornstarch. Toss the chicken pieces in this mixture.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add ginger and garlic and cook for 30 seconds until fragrant.
- Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet. Pour in the chicken broth. Bring to a simmer and cook for 1 minute, allowing the sauce to thicken slightly.
- Serve immediately over rice or noodles (not included in ingredients).
Notes
- You can substitute chicken with tofu or shrimp for variety.
- Adjust the amount of soy sauce based on your preference for saltiness.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Keywords: chicken stir-fry, vegetable stir-fry, quick dinner, easy chicken recipe, weeknight meal