Ingredients
1.5 lbs boneless chicken breast, cut into strips
1 cup broccoli florets
1 red bell pepper, sliced
2 carrots, julienned
3 cloves garlic, minced
1 tbsp grated ginger
3 tbsp low-sodium soy sauce
1 tbsp honey or agave syrup
1 tbsp rice vinegar
1 tsp sesame oil or avocado oil
2 tbsp olive oil
1/4 cup diced green onions
2 cups cooked brown rice or cauliflower rice (optional, for serving)
Instructions
Combine chicken strips, soy sauce, garlic, and half the ginger in a bowl. Let marinate while prepping vegetables.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken until golden and 70% done (4-5 minutes). Transfer to a plate.
Add remaining 1 tbsp olive oil to the skillet. Sauté broccoli and carrots until tender-crisp (2 minutes). Add bell pepper, season with rice vinegar, and cook 2 more minutes.
Return chicken to the skillet. Mix in honey, sesame oil, and remaining ginger. Cook until chicken reaches 165°F (90-95°C, internal temp) and sauce thickens.
Serve over rice or cauliflower rice, garnished with green onions.
Notes
Use frozen vegetables for faster prep.
Substitute tofu for chicken to make vegetarian.
Adjust sweetness by modifying honey amount.
Store leftovers in air-tight containers for 3-4 days.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 42g