Description
A delicious chicken stir fry packed with colorful vegetables and flavorful sauce.
Ingredients
Scale
- 1 tablespoon avocado oil (or olive oil)
- 3 boneless skinless chicken breasts (diced into 1 inch pieces)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 whole yellow onion (sliced)
- 3–4 large carrots (peeled and sliced)
- 2 cups broccoli (diced into bite sized pieces)
- 2–3 garlic cloves (minced)
- 1/4 cup soy sauce
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 tablespoon cornstarch
Instructions
- Heat 1 tablespoon of oil over medium heat in a wok or skillet. Add the chicken and season with salt and pepper. Cook chicken for about 5 minutes or until browned and cooked through.
- Remove and transfer to a plate, and set aside.
- With the heat still on medium, add the other tablespoon of oil to your skillet and cook your veggies until tender but not all the way cooked through.
- While veggies are cooking, work on your stir fry sauce. In a small bowl, whisk together the soy sauce, brown sugar, ginger and cornstarch and set aside.
- When veggies are almost done, add the minced garlic and cook until fragrant.
- Add the chicken back to the skillet. Stir in the stir fry sauce and make sure that all your chicken and veggies are coated.
- Bring the mixture to a boil and stir occasionally so it doesn’t burn. Let this mixture boil until thickened, about a minute.
- Top with sesame seeds or sliced green onions and enjoy!
Notes
- Can substitute avocado oil with olive oil.
- Feel free to add more vegetables as per preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg