By Stacey Pangle
Cut the chicken breast into thin strips.
In a medium bowl, mix 2 tablespoons of soy sauce, minced garlic, and grated ginger. Add the chicken strips to this marinade and let sit for about 10 minutes.
While marinating the chicken, cut the bell pepper into thin strips and chop the broccoli into small florets. Slice the green onions.
In a small bowl, mix 1 tablespoon of soy sauce with cornstarch and water to make a slurry and set aside.
Heat 1 tablespoon of sesame oil in a large wok over medium-high heat.
Add the marinated chicken to the wok and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of sesame oil, then add the bell pepper and broccoli. Stir-fry for about 3-4 minutes until they begin to soften.
Add the cooked chicken back into the wok along with the soy sauce slurry. Stir well to coat all the ingredients and cook for another 2-3 minutes until everything is heated through and the sauce has thickened.
Season with salt and black pepper to taste. Add sliced green onions and give it a final toss.
Serve the stir fry hot over a bed of cooked rice.
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By Stacey Pangle
This recipe is ready in 25 minutes and features Chicken breast, Soy sauce, Garlic and other delicious ingredients. Contains 450 calories total.
Cut the chicken breast into thin strips.
In a medium bowl, mix 2 tablespoons of soy sauce, minced garlic, and grated ginger. Add the chicken strips to this marinade and let sit for about 10 minutes.
While marinating the chicken, cut the bell pepper into thin strips and chop the broccoli into small florets. Slice the green onions.
In a small bowl, mix 1 tablespoon of soy sauce with cornstarch and water to make a slurry and set aside.
Heat 1 tablespoon of sesame oil in a large wok over medium-high heat.
Add the marinated chicken to the wok and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of sesame oil, then add the bell pepper and broccoli. Stir-fry for about 3-4 minutes until they begin to soften.
Add the cooked chicken back into the wok along with the soy sauce slurry. Stir well to coat all the ingredients and cook for another 2-3 minutes until everything is heated through and the sauce has thickened.
Season with salt and black pepper to taste. Add sliced green onions and give it a final toss.
Serve the stir fry hot over a bed of cooked rice.
Calories per Serving: 450
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