Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 2 green onions, chopped
- 2 tablespoons sesame seeds
- Cooked brown rice or quinoa for serving
Instructions
- Begin by marinating the chicken in a bowl with sesame oil, soy sauce, garlic, and ginger. Let it sit for at least 30 minutes.
- Heat a skillet over medium-high heat and sauté the marinated chicken for about 5-7 minutes until golden brown.
- Add broccoli florets and bell pepper to the skillet. Stir and sauté for an additional 3-5 minutes.
- Remove from heat and serve over cooked brown rice or quinoa, garnished with green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish can be frozen for up to 2 months; thaw in the refrigerator before reheating.
- For a vegetarian option, substitute chicken with firm tofu, marinated and sautéed similarly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Asian
- Diet: Healthy, Low-calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg