Name: Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breast, cut into thin strips; 1 tablespoon olive oil; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 medium onion, thinly sliced; 1 zucchini, sliced; 1 cup snap peas, trimmed; 3 cloves garlic, minced; 1 tablespoon grated ginger; 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon cornstarch (optional, for thicker sauce); Salt and pepper to taste; Sesame seeds for garnish (optional); Fresh cilantro for garnish (optional)

Description

A quick and healthy chicken stir-fry with vibrant vegetables and a savory sauce. Perfect for a busy weeknight dinner.

Ingredients

1 lb boneless skinless chicken breast, cut into thin strips

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium onion, thinly sliced

1 zucchini, sliced

1 cup snap peas, trimmed

3 cloves garlic, minced

1 tablespoon grated ginger

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon cornstarch (optional, for thicker sauce)

Salt and pepper to taste

Sesame seeds for garnish (optional)

Fresh cilantro for garnish (optional)

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Instructions

Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 6-8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the bell peppers, onion, zucchini, and snap peas. Stir-fry the vegetables for 3-4 minutes, until they’re tender but still crisp.
Add the garlic and ginger to the pan and cook for another minute until fragrant.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch (if using). Pour the sauce over the vegetables and stir to coat them evenly.
Return the chicken to the skillet and toss everything together, making sure the chicken is well coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
Season with salt and pepper to taste, and garnish with sesame seeds and fresh cilantro if desired.

Notes

For a spicier version, add chili flakes or fresh chopped chili peppers.

Swap vegetables based on what you have on hand like broccoli, carrots, or mushrooms.

For a lower-carb option, serve the stir-fry over cauliflower rice.

Leftovers can be refrigerated for up to 3 days.

Reheat in a skillet or microwave until heated through.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 32g
Cholesterol: 70mg