Loading...Ingredients
For the Stir-Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 cups broccoli florets
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas, ends trimmed
- 3 cups cooked white rice
- 2 Tablespoons vegetable oil
- Sesame seeds and chopped green onions for garnish (optional)
For the Garlic Ginger Sauce:
- 1/4 cup soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1 Tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 Tablespoon fresh ginger, minced
Instructions
In a small bowl, whisk together all the ingredients for the Garlic Ginger Sauce. Set aside.
Heat 1 Tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add sliced chicken and stir-fry until cooked through. Remove the cooked chicken from the wok and set aside.
In the same wok, add another tablespoon of oil. Stir-fry broccoli, bell pepper, carrot, and snap peas until they are crisp-tender.
Add the cooked chicken back to the wok and pour the garlic ginger sauce over the chicken and vegetables. Stir well to coat everything in the sauce. Cook for an additional 2-3 minutes until the sauce thickens.
Serve the chicken and vegetable stir-fry over a bed of cooked white rice.
Garnish with sesame seeds and chopped green onions if desired.
Nutrition
- Calories: 450
- Sugar: 9 g
- Sodium: 800 mg
- Fat: 12g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg