Description
A quick and colorful dish with tender chicken and vibrant vegetables enveloped in a savory soy sauce glaze.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger to the pan, and sauté for about 30 seconds until fragrant.
- Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
- Stir in the mixed vegetables and soy sauce, and cook until the vegetables are tender-crisp, about 3-5 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Notes
You can switch up the veggies or proteins for your preferred taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg