By Claire DiMaggio
Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
In a small bowl, combine the soy sauce, rice vinegar, and honey. In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining oil. Saute the garlic and ginger for about 30 seconds until fragrant.
Add the broccoli, snap peas, and carrots to the skillet. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Return the chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables.
Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce has thickened.
Serve the chicken and broccoli stir-fry over cooked jasmine rice.
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This Main Course Stir-Fry Chicken Asian recipe is ready in 40 minutes and features boneless skinless chicken breasts, broccoli florets, snap peas and other delicious ingredients. Contains 450 calories total.
Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
In a small bowl, combine the soy sauce, rice vinegar, and honey. In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining oil. Saute the garlic and ginger for about 30 seconds until fragrant.
Add the broccoli, snap peas, and carrots to the skillet. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Return the chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables.
Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce has thickened.
Serve the chicken and broccoli stir-fry over cooked jasmine rice.
Calories per Serving: 450
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