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Loading...| 1 lb boneless, skinless chicken breasts | |
| 2 tbsp vegetable oil | |
| 2 cloves garlic, minced | |
| 1 tbsp minced ginger | |
| 2 cups sliced vegetables (carrots, bell peppers, snap peas, etc.) | |
| 1/4 cup soy sauce | |
| 2 tbsp honey | |
| 1 tbsp cornstarch | |
| 1/4 cup water | |
| Salt and pepper to taste |
| 1. | Cut chicken into thin strips. |
| 2. | Heat 1 tbsp of oil in a large skillet or wok on high heat. |
| 3. | Add chicken and cook for 5-6 minutes or until no longer pink. Remove chicken from skillet and set aside. |
| 4. | In the same skillet, heat the remaining 1 tbsp of oil. |
| 5. | Add garlic and ginger and cook for 1-2 minutes or until fragrant. |
| 6. | Add sliced vegetables and cook for 3-4 minutes or until crisp-tender. |
| 7. | In a small bowl, whisk together soy sauce, honey, cornstarch, water, salt, and pepper. |
| 8. | Add the cooked chicken back into the skillet and pour the soy sauce mixture over everything. |
| 9. | Cook until sauce has thickened, stirring frequently. |
| 10. | Serve hot over rice or noodles. |
This recipe is packed with protein and healthy vegetables.
It’s also quick and easy to make!
The recipe calls for a bit of prep work before starting to cook, as you’ll need to slice the chicken and vegetables.
Ginger has anti-inflammatory properties and may help improve digestion. Chicken is a high-protein, low-fat meat option. Mixed vegetables provide a variety of nutrients and fiber.
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