By Chef
Slice the chicken breasts into thin strips. Season with a pinch of salt and pepper if desired.
Wash and cut the broccoli into bite-sized florets. Slice the bell peppers into strips. Mince the garlic and grate the ginger.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chicken strips and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli and bell peppers to the pan. Stir-fry the vegetables for about 4-5 minutes, until tender-crisp.
Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and stir everything together, cooking for an additional 2 minutes to heat through.
Serve the chicken and vegetable stir-fry over the cooked rice. Enjoy!
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This Main Course Stir-Fry Asian recipe is ready in 30 minutes and features Chicken breasts, Broccoli, Bell peppers and other delicious ingredients. Contains 500 calories total.
Slice the chicken breasts into thin strips. Season with a pinch of salt and pepper if desired.
Wash and cut the broccoli into bite-sized florets. Slice the bell peppers into strips. Mince the garlic and grate the ginger.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chicken strips and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli and bell peppers to the pan. Stir-fry the vegetables for about 4-5 minutes, until tender-crisp.
Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and stir everything together, cooking for an additional 2 minutes to heat through.
Serve the chicken and vegetable stir-fry over the cooked rice. Enjoy!
Calories per Serving: 500
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