Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/4 cup soy sauce (or gluten-free tamari)
- 2 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch or arrowroot powder
- 1 tablespoon toasted sesame seeds
- Green onions, sliced, for garnish
- Cooked rice or noodles, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add a bit more oil if needed. Sauté minced garlic for 30 seconds until fragrant. Add broccoli and red bell pepper slices, cooking for 3-4 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch until smooth. Pour this sauce over the cooked vegetables and stir to coat evenly.
- Return the cooked chicken to the skillet. Toss gently to combine and cook for another 2-3 minutes until the sauce has thickened. Sprinkle with toasted sesame seeds and sliced green onions for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- To add some heat, include a dash of chili flakes or sriracha.
- For different proteins, swap chicken with shrimp or thinly sliced beef.
- Thicken your sauce gradually with cornstarch to avoid overly gloopy dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
- Diet: Gluten-free, Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg