Description
A flavorful stir-fry dish that is better than takeout and perfect for making in large batches.
Ingredients
Scale
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 cup sliced carrots
- 1/4 cup water
- 2 tablespoons honey
Instructions
- In a medium bowl, whisk together soy sauce, cornstarch, ginger, and garlic powder. Add chicken and toss to coat.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add broccoli, red bell pepper, and carrots to the skillet. Cook until vegetables are tender-crisp, about 3-5 minutes.
- In a small bowl, whisk together water and honey. Pour over chicken and vegetables.
- Cook, stirring, until sauce is thickened and glossy, about 1-2 minutes.
- Serve hot over rice.
Notes
- You can substitute other vegetables such as snap peas, mushrooms, or onions.
- For a spicier dish, add a pinch of red pepper flakes.
- This recipe can be easily doubled or tripled for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: stir-fry, chicken, better than takeout, meal prep