Ingredients
Scale
- 1 lb boneless skinless chicken thighs, sliced into strips
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, chopped
- 2 tbsp sesame seeds
- Cooked rice for serving
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/2 cup water
Instructions
- Mix soy sauce, honey, rice vinegar, cornstarch, and water to make the sauce. Set aside.
- In a large skillet or wok, cook chicken over medium-high heat until browned and cooked through. Remove and set aside.
- In the same skillet, stir-fry vegetables until crisp-tender.
- Return chicken to the pan, pour sauce over, and toss to coat evenly. Cook until sauce thickens.
- Garnish with sesame seeds and green onions. Serve over rice.
Notes
- Adjust the sweetness or saltiness of the sauce to taste.
- You can substitute chicken breasts for thighs.
- Feel free to add other vegetables like mushrooms or carrots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free option available by using gluten-free soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg