Chicken & Vegetable Stir-Fry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Everyday Meals
Makes: 4 Dinner portions
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons cornstarch, divided
  • 1 tablespoon sesame oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, sliced
  • 1 cup thinly sliced carrots
  • 1 teaspoon minced garlic
  • 16 ounces frozen broccoli florets, thawed
  • 3 tablespoons soy sauce (can use reduced-sodium)
  • 2 teaspoons honey
  • ¼ teaspoon ground ginger
  • ¾ cup chicken broth
Directions
  1. Cut the chicken breasts into ¾-inch chunks, and then toss in 1 tablespoon of the cornstarch to lightly coat on all sides.
  2. Heat the sesame oil in a large skillet or wok over high heat. Add the coated chicken to the skillet, and sauté for 3 minutes, or until it begins to brown.
  3. Add the onion, bell pepper, carrots, and garlic to the skillet, and sauté for 3 minutes.
  4. Add the broccoli florets, and reduce the heat to medium.
  5. Whisk the soy sauce, honey, ginger, and the remaining 1 tablespoon of cornstarch into the chicken broth, and then stir into the skillet, stirring until the sauce begins to simmer and thicken.
  6. Sauté for an additional 3 minutes, or until the sauce is thick and the carrots are tender.
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HELPFUL TIP: Chopped fresh broccoli can be used in place of the frozen broccoli florets, but it should be boiled or steamed for 4 minutes, just until crisp-tender, before adding to the stir-fry.
Serving size: ⅔ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/02/chicken-vegetable-stir-fry/