Description
Make a quick chicken and veggie stir fry with fresh vegetables and savory sauce. Ready in minutes for a healthy easy dinner.
Ingredients
- 1 pound boneless skinless chicken fillets sliced thin
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 half cup carrots sliced
- 1 half cup snap peas
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon honey (for sauce)
- 1 teaspoon garlic minced (for sauce)
- 1 teaspoon grated ginger (for sauce)
- 1 quarter cup water (for sauce)
Instructions
- Toss the sliced chicken with salt pepper and cornstarch until coated.
- Heat olive oil in a large skillet over medium high heat.
- Add the chicken and cook for 5 to 6 minutes until fully cooked and lightly browned with an internal temperature of 165°F. Remove and set aside.
- In the same skillet add broccoli bell peppers carrots and snap peas. Stir fry for 4 to 5 minutes until crisp tender.
- In a small bowl mix soy sauce honey garlic ginger and water.
- Return the chicken to the skillet and pour in the sauce.
- Toss everything together and cook for 2 to 3 minutes until the sauce thickens slightly and coats the ingredients.
- Serve hot.
Notes
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Keep vegetables slightly crisp for the best texture.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian