Easy Chicken and Veggie Stir-fry
This quick and easy stir-fry takes less time to make than it does to drive to your local Asian joint for pickup and it's much lower in fat and sodium than it's takeout cousin. You can swap in thinly sliced flank steak for the chicken, if you like. This recipe makes 6 servings.
PREP TIME: 10 minutes
COOK TIME: 10 minutes
For the sauce:
1/4 cup low-sodium soy sauce or tamari
2 tablespoons unseasoned rice vinegar
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon honey or brown sugar
1 tablespoon light sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1" pieces
2 cups broccoli florets
1 red or yellow bell pepper, cored, seeded and sliced
1 small white or yell onion, thinly sliced
2 tablespoons vegetable oil
Sliced green onions, for garnish
Whisk together all sauce ingredients in a non-reactive bowl and set aside.
Heat a wok or large skillet to medium-high and add oil. Once the oil is shimmering, add chicken and stir-fry for 3-4 minutes. Add broccoli and cook for 2 more minutes. Add onions and peppers and cook for 2-3 minutes more. Add sauce and cook for one more minute.
Remove from heat, garnish with green onions and serve over steamed white or brown rice, if you like.