Description
This quick and healthy Chicken and Broccoli Stir Fry is loaded with lean protein, crisp vegetables, and a savory sauce, making it perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
- 1 tsp honey (optional for sweetness)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until golden and cooked through. Remove the chicken and set aside.
- In the same pan, add the sesame oil and sauté the garlic and ginger for 1 minute until fragrant.
- Add the broccoli and red bell pepper, stirring frequently for 4-5 minutes until tender but crisp.
- In a small bowl, mix the soy sauce, oyster sauce, rice vinegar, and honey (if using). Pour the sauce into the pan and stir to coat the veggies.
- Return the cooked chicken to the pan, and stir in the cornstarch mixture to thicken the sauce. Cook for 1-2 minutes until the sauce is glossy and everything is heated through.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Serve over steamed rice, quinoa, or cauliflower rice for a lower-carb option.
- Add other veggies like snap peas, carrots, or mushrooms for variety.
- Adjust the sweetness by adding or reducing honey to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg