👩🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, cornstarch, and water. Set aside.
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2
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until browned and mostly cooked through. Do not overcrowd the pan; cook in batches if necessary.
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3
Add the sliced onion and minced garlic to the skillet. Sauté for 1 minute until fragrant.
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4
Stir in the bell peppers and broccoli florets. Cook for another 4-5 minutes, stirring frequently, until vegetables are crisp-tender.
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5
Give the prepared sauce another quick whisk, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and beautifully coats all the ingredients.
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6
Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over brown rice or quinoa.
💡 Notes
For extra spice, add a pinch of red pepper flakes with the garlic. You can substitute other quick-cooking vegetables like snap peas or sliced mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
