Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, sliced
- Optional: sesame seeds and red pepper flakes for garnish
Instructions
- Begin by slicing the chicken, chopping the garlic, and preparing your vegetables. Having everything ready will streamline the cooking process and ensure a smooth, enjoyable stir-fry.
- In a small bowl, whisk together honey, soy sauce, and vinegar. Set aside; this will be added during cooking for flavor.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 4-5 minutes. Remove from the skillet and set aside.
- In the same skillet, add remaining oil. Toss in minced garlic, broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Pour the honey garlic sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and flavors meld.
- Remove from heat. Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired. Serve immediately over steamed rice or noodles.
Notes
- Use thinly sliced chicken breasts or thighs for quick cooking and tender results.
- Adjust sweetness by adding more honey or spice with red pepper flakes.
- Keep stirring during cooking to prevent burning and ensure even coating of sauce.
- Opt for fresh vegetables for maximum flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg