Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
7
Low
Nutrition per serving
Calories340.8 kcal (17%)
Total Fat15.2 g (22%)
Carbs15.5 g (6%)
Sugars9 g (10%)
Protein35.8 g (72%)
Sodium324.4 mg (16%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cupchicken stock
2 tablespoonsbalsamic vinegar
1 tablespoonhoney
2 teaspoonscornstarch
kosher salt
3 tablespoonsextra-virgin olive oil
1.25 poundsboneless skinless chicken breasts
cut into thin strips
2 headsbroccoli
cut into small florets, stems trimmed and peeled and cut into matchsticks
8white mushrooms
or cremini, trimmed and quartered
1red bell pepper
cut into thick strips
1 bunchscallions
including green parts, cut into 1-inch pieces
peperoncino flakes
rice
Cooked, for serving, if desired
Instructions
Step 1
Notes
Step 2
In a small bowl, stir together the chicken stock, balsamic vinegar, honey, and cornstarch. Season with 1/2 teaspoon salt, and set aside.
Step 3
Heat a large nonstick skillet over high heat. Add 1 tablespoon olive oil. Add half of the chicken strips, season with salt, and cook, tossing occasionally, until cooked through and browned all over, about 2 minutes. Remove to a plate, and repeat with the remaining chicken.
Step 4
When all of the chicken is out of the pan, wipe the skillet clean with a paper towel. Add the remaining 2 tablespoons olive oil over high heat. Add the broccoli, mushrooms, and bell pepper. Toss to coat in the oil. Cook and toss until the vegetables begin to wilt, 3 to 4 minutes. Add the scallions, and a big pinch of peperoncino. Cover, and cook until the vegetables are crisp-tender, 2 to 3 minutes. Uncover, and add the reserved sauce mixture and chicken strips. Cook and toss until the sauce boils and is thickened and the chicken is heated through, 1 to 2 minutes. Serve immediately, ideally with some boiled rice.
Notes
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0 disliked
Go-to
Kid-friendly
One-dish
Under 30 minutes
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