Description
A quick and easy chicken stir-fry loaded with fresh vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp low-sodium soy sauce
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp vegetable oil
- 2 green onions, chopped
Instructions
- Prepare ingredients: Dice chicken into bite-sized pieces and chop vegetables uniformly.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add chicken to the skillet; cook for about 5-7 minutes until browned and cooked through (internal temperature of 165°F).
- Stir in bell peppers and broccoli; sauté for 3-4 minutes until slightly tender.
- Add minced garlic and red pepper flakes; stir-fry for another 30 seconds until fragrant.
- Pour in soy sauce, mixing well; cook for an additional minute until heated through.
- Top with chopped green onions before serving.
Notes
- This stir-fry is best served immediately while the vegetables are still crisp.
- Feel free to add other vegetables or adjust the spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg