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30-Minute Chicken Stir Fry

30-Minute Chicken Stir Fry


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings


Stir Fry Sauce Ingredients

1 tbsp corn starch + 2 tbsp cold water

1/4 cup low sodium chicken broth

3 tbsp low sodium soy sauce

1/4 cup honey

1 tbsp toasted sesame oil

1/2 tsp crushed red pepper flakes


Chicken Stir Fry Ingredients

2 tablespoons olive oil, divided

1 lb boneless, skinless chicken breast cut into bite-sized pieces

salt and pepper to taste

2 cups broccoli florets, cut into bite-sized pieces

1/2 cup baby carrots, thinly sliced 

1/2 yellow bell pepper, cut into thin slices

1/2 red bell pepper, cut into thin slices

2 tsp minced ginger

2 garlic cloves minced


Season chicken with salt and pepper. In a large skillet or wok, on medium-high heat, heat 1 tablespoon of oil. Once hot, add chicken in a single layer (cook in batches if needed) and. Cook until browned and cooked through, stirring occasionally. Set aside on a plate. 

   Reduce heat to medium heat and add the remaining tablespoon oil. Add the broccoli, carrots and peppers, and cook until vegetables are crisp-tender, stirring occasionally. Add the garlic and ginger and cook for 1 minute, stirring frequently.

   Add chicken back into the skillet and stir to combine. Pour the sauce over the chicken and vegetables and stir to combine. Bring the sauce to a boil. Turn down the heat and let simmer until the sauce thickens and is well incorporated with the chicken and vegetables. 

   Serve with rice, if desired.

Enjoy!


Nutrition Information:

Calories: 343kcal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 570mg | Potassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3095IU | Vitamin C: 89.1mg | Calcium: 35mg | Iron: 1.4mg

(Nutrition information provided is an estimate and will vary based on brands of ingredients used.)


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