By Claire DiMaggio
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
In a small bowl, combine the soy sauce, rice vinegar, honey, and cornstarch. Stir until smooth to make the sauce.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add minced garlic and fresh ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli florets, snap peas, and sliced carrots to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
Return the chicken to the skillet. Pour the prepared sauce over the mixture and stir well to combine.
Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Serve the stir-fry over the cooked jasmine rice. Enjoy your meal!
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This Asian Main Dish Stir-Fry Chicken recipe is ready in 30 minutes and features boneless skinless chicken breasts, broccoli florets, snap peas and other delicious ingredients. Contains 500 calories total.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
In a small bowl, combine the soy sauce, rice vinegar, honey, and cornstarch. Stir until smooth to make the sauce.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add minced garlic and fresh ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli florets, snap peas, and sliced carrots to the skillet. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
Return the chicken to the skillet. Pour the prepared sauce over the mixture and stir well to combine.
Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Serve the stir-fry over the cooked jasmine rice. Enjoy your meal!
Calories per Serving: 500
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