Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup broccoli florets
- 1/2 cup bell peppers (red, yellow, or green)
- 1/2 cup carrots, julienned
- 1/2 cup snap peas
- 1/4 cup onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth (optional)
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken strips until browned (5-7 minutes). Set aside.
- In the same pan, sauté minced garlic, grated ginger, and onion until fragrant.
- Add broccoli, carrots, snap peas, and bell peppers; stir-fry for about 3-4 minutes until tender-crisp.
- Return chicken to the pan and add soy sauce and hoisin sauce. If using chicken broth, add it now.
- Stir in cornstarch mixture to thicken the sauce; cook for an additional few minutes.
- Serve hot over rice or noodles, garnished with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg