Name: Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Ingredients: 3 boneless Chicken Breast or Thighes; .5 tsp Sea Salt; .5 tsp Black Pepper - Ground; 2 tbsp Peanut Oil; 2 cups Broccoli Florets - Chopped Coarse; .5 whole Bell Pepper - Red; .5 whole Bell Pepper - Green; .5 cup Carrots - Chopped Fine; .5 tsp Ginger - chopped fine; 2 tbsp Garlic - 3 Cloves Minced Fine; 2 tbsp Sesame Seeds - For Sprinkling; 1 tbsp Cornstarch; .25 cup Chicken Broth; .25 cup Soy Sauce - Low Sodium; 2 tbsp Honey

Chicken Stir Fry

Recipe by James Reed

0.0 from 0 votes

Course: Brunch, Dinner, LunchCuisine: ChineseDifficulty: Medium

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

243

kcal

Total time

hour

Ingredients

3 boneless 3 Chicken Breast or Thighes
.5 tsp .5 Sea Salt
.5 tsp .5 Black Pepper – Ground
2 tbsp 2 Peanut Oil
2 cups 2 Broccoli Florets – Chopped Coarse
.5 whole .5 Bell Pepper – Red
.5 whole .5 Bell Pepper – Green
.5 cup .5 Carrots – Chopped Fine
.5 tsp .5 Ginger – chopped fine
2 tbsp 2 Garlic – 3 Cloves Minced Fine
2 tbsp 2 Sesame Seeds – For Sprinkling
For the Stir Fry Sauce
1 tbsp 1 Cornstarch
.25 cup .25 Chicken Broth
.25 cup .25 Soy Sauce – Low Sodium
2 tbsp 2 Honey

Directions

In a small bowl, whisk together 1 tablespoon cornstarch, ¼ cup chicken broth, ¼ cup soy sauce, and 2 tablespoons honey. Set the stir fry sauce aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 boneless chicken breasts (diced into 1-inch pieces) and season with ½ teaspoon salt and ½ teaspoon pepper. Sauté the chicken for 3–5 minutes until browned and cooked through. Remove the chicken from the skillet to a separate plate.
Add the remaining 1 tablespoon olive oil to the skillet. Add 2 cups broccoli florets (cut into bite-size pieces), ½ yellow bell pepper (cut into 1-inch pieces), ½ red bell pepper (cut into 1-inch pieces), and ½ cup shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still crisp.
Stir in ½ teaspoon ground ginger and 2 teaspoons minced garlic. Cook for 1–2 minutes until the garlic is fragrant.
Add the cooked chicken back to the skillet. Pour the prepared stir fry sauce over the chicken and vegetables and stir to coat evenly. Bring the mixture to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
Top with 2 tablespoons sesame seeds and serve as is or over rice. Enjoy.

Nutrition Facts

Total number of serves: 6