Servings: 4 servings
Calories: 350kcal
Equipment
- large pan
Ingredients
For the Stir-Fry
- 2 cups chicken breast, sliced chicken is lean and cooks quickly
- 1 cup bell pepper, sliced any color you like
- 1 cup broccoli florets steam briefly for softer texture
- 1 cup carrots, julienned frozen carrots can also be used
For the Sauce
- 3 tablespoons soy sauce key ingredient for flavor
- 2 tablespoons vegetable oil neutral oil works best
For Seasoning
- 1 tablespoon garlic, minced or garlic powder as a substitute
- 1 teaspoon ginger, minced or ground ginger as substitute
- salt and pepper to taste
Instructions
How to Make Chicken Stir-Fry
- Begin by heating vegetable oil in a large pan over medium-high heat until it shimmers.
- Add minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
- Toss in the sliced chicken breast and cook, stirring occasionally, until beautifully browned, roughly 4-5 minutes.
- Add the bell pepper, broccoli florets, and julienned carrots. Stir-fry for about 5 minutes.
- Drizzle in the soy sauce and stir well to combine, adding sheen and depth of flavor.
- Sprinkle salt and pepper according to your liking and adjust for taste.
- Let your stir-fry cook for an additional 2 minutes for flavors to meld.
- Serve hot with rice or noodles.
Notes
Garnish with sesame seeds or sliced green onions for extra flavor and color.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 35g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 700mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg
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