Chicken and vegetable stir fry
Juicy chicken breast strips and crisp vibrant vegetables quickly tossed over high heat with ginger, garlic, and natural soy sauce without any added sugar. It makes a balanced, protein-packed lunch or dinner that comes together in minutes. For the best crunchy texture, keep your wok smoking hot and avoid overcrowding the pan.
Ingredients
- Garlic3 cloves
- Soy Sauce3 tbsp
- Sesame oil1½ tbsp
Instructions
5 steps- 1
Cut chicken breast into thin strips. Slice bell peppers and carrots into matchsticks, break broccoli into small florets, and mince garlic and ginger.
15 min
- 2
Heat a wok or deep skillet over high heat until very hot. Add half of the sesame oil, add the chicken strips, and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove to a plate.
5 min
- 3
Add the remaining sesame oil to the wok. Stir in minced garlic and ginger for 30 seconds until fragrant, then add carrots and broccoli. Stir-fry constantly over high heat for 3 minutes.
3 min
- 4
Add bell peppers and stir-fry for another 2 minutes until vegetables are crisp-tender. Return the chicken to the wok, pour over the sugar-free soy sauce, and toss everything together for 1-2 minutes.
2 min
- 5
Remove from heat, garnish with chopped green onions and toasted sesame seeds, and serve immediately.
2 min
Nutrition
1 serving ≈ 328 g
Nutrition values are estimates. - means data is unavailable.
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