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 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- Cooked rice, for serving
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat the 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 from the skillet and set aside.
- Add broccoli, carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes until slightly tender-crisp.
- Add garlic and ginger to the vegetables and cook for 1 minute until fragrant.
- In a small bowl, whisk together chicken broth and brown sugar.
- Pour the broth mixture into the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes.
- Return the cooked chicken to the skillet. Toss everything together to coat with the sauce.
- Serve immediately over cooked rice.
Notes
- You can substitute chicken with firm tofu for a vegetarian option.
- Use any firm vegetables you have on hand, such as snap peas or mushrooms.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 280
- Sugar: 6
- Sodium: 550
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: chicken stir-fry, quick dinner, vegetable recipe, weeknight meal, easy chicken