15-Minute Chicken Stir Fry

Name: 15-Minute Chicken Stir Fry
Cuisine: Asian
Ingredients: 1/2 cup reduced-sodium soy sauce; 1/2 cup honey; 3 tablespoons cornstarch; 3 tablespoons olive oil, divided; 1 teaspoon ginger paste; 1 pound boneless skinless chicken breasts, cut into 1 inch cubes; 2 cup fresh broccoli florets; 1/2 teaspoon ground black pepper; 2 teaspoons ginger paste; 1 cup sliced mini bell peppers; 3 carrots peeled and sliced diagonally; 1/2 cup chopped Sugar snap peas; 2 cups rice

6 steps

Updated at: Sat, 03 Feb 2024 17:08:58 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories845.3 kcal (42%)

Total Fat14.8 g (21%)

Carbs138.6 g (53%)

Sugars39.3 g (44%)

Protein37.8 g (76%)

Sodium1021.7 mg (51%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Start rice according to package directions

rice2 cups

Step 2

Chop broccoli, sugar peas, bell pepper, set aside. Cube chicken.

fresh broccoli florets2 cup

boneless skinless chicken breasts1 pound

mini bell peppers1 cup

sugar snap peas½ cup

Step 3

Heat half the olive oil in a large skillet over medium-high heat. Season chicken with black pepper and add to the hot oil. Add ginger paste and cook chicken until just about cooked through.

olive oil3 tablespoons

boneless skinless chicken breasts1 pound

ground black pepper½ teaspoon

ginger paste2 teaspoons

Step 4

While the chicken is cooking: In a small bowl, whisk together soy sauce, honey and cornstarch. Set aside.

reduced-sodium soy sauce½ cup

honey½ cup

cornstarch3 tablespoons

Step 5

When chicken is cooked through, add veggies and cook for 3-4 minutes, until starting to soften. Reduce heat and put lid on and let veggies cook.

Step 6

When veggies are bright and tender, whisk sauce again, then pour over stir fry. Bring to boil, then reduce to a simmer for 2 minutes, until thickened. Serve over rice.