By michelle s
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add sliced chicken breast to the skillet and season with salt and black pepper. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.
Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Pour in 1 tablespoon of low-sodium soy sauce and 1 teaspoon of sesame oil. Toss everything well to combine and cook for another minute.
Serve the chicken and vegetable stir-fry over 3/4 cup of cooked brown rice.
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This Stir-fry Chicken Asian Healthy recipe is ready in 25 minutes and features Chicken breast, Broccoli florets, Low-sodium soy sauce and other delicious ingredients. Contains 380 calories total.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add sliced chicken breast to the skillet and season with salt and black pepper. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.
Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Pour in 1 tablespoon of low-sodium soy sauce and 1 teaspoon of sesame oil. Toss everything well to combine and cook for another minute.
Serve the chicken and vegetable stir-fry over 3/4 cup of cooked brown rice.
Calories per Serving: 380
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