Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- Green onions for garnish
- Cooked rice for serving
Instructions
- Prepare the vegetables by washing and chopping the bell peppers, broccoli, and carrots.
- Heat olive oil in a large frying pan over medium heat. Add the chicken and cook until golden brown and fully cooked.
- Add chopped vegetables and minced garlic to the pan. Stir constantly until everything is well combined and cooked evenly.
- In a small bowl, mix honey, soy sauce, and cornstarch. Pour over the stir-fry, mixing until the sauce thickens. Serve hot, garnished with sesame seeds and green onions alongside cooked rice.
Notes
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- To add spice, consider adding crushed red pepper flakes or fresh chili peppers during cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg