Description
A delightful and healthy chicken and vegetable stir-fry served with brown rice, boasting a perfect blend of flavors and textures.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
For the Stir-Fry:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
For Serving:
- 2 cups cooked brown rice
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Prepare the Chicken: In a bowl, coat chicken in soy sauce and cornstarch. Cook in a skillet until browned. Set aside.
- Make the Stir-Fry: Sauté broccoli, bell peppers, and snap peas. Add garlic and ginger. Return chicken to the pan with hoisin sauce, rice vinegar, and sesame oil. Cook until heated through.
- Serve: Over brown rice, garnish with sesame seeds and green onions.
Notes
- You can use chicken thighs or tofu for a vegetarian option.
- Customize with your favorite vegetables or add spice with red pepper flakes or sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 610mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
