Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add remaining oil to the skillet. Sauté garlic and ginger until fragrant, about 1 minute.
- Add broccoli, bell pepper, and onion; stir-fry until vegetables are tender-crisp, about 5 minutes.
- In a small bowl, mix soy sauce, honey, rice vinegar, and a little water. Pour over vegetables.
- Return chicken to the skillet. Pour in cornstarch mixture and cook until sauce thickens, about 2 minutes.
- Serve hot over steamed rice or noodles.
Notes
- You can substitute chicken with beef, seafood, or tofu for variations.
- Adjust sweetness and saltiness by adding more honey or soy sauce as preferred.
- For extra flavor, sprinkle with sesame seeds and chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg