By Claire DiMaggio
Slice the chicken breasts into thin strips. Season with salt and pepper.
In a small bowl, mix the soy sauce, rice vinegar, honey, and cornstarch until smooth. This will be the stir-fry sauce.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add broccoli florets, snap peas, and sliced carrots to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Stir the prepared sauce, then pour it into the pan. Toss everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Serve the chicken and broccoli stir-fry over the cooked jasmine rice.
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This Main Course Asian Chicken Stir-fry recipe is ready in 45 minutes and features boneless skinless chicken breasts, broccoli florets, snap peas and other delicious ingredients. Contains 450 calories total.
Slice the chicken breasts into thin strips. Season with salt and pepper.
In a small bowl, mix the soy sauce, rice vinegar, honey, and cornstarch until smooth. This will be the stir-fry sauce.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add broccoli florets, snap peas, and sliced carrots to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Stir the prepared sauce, then pour it into the pan. Toss everything together and cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Serve the chicken and broccoli stir-fry over the cooked jasmine rice.
Calories per Serving: 450
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