By James Marbury
Cut the chicken breast into bite-sized pieces and set aside.
In a large bowl, mix soy sauce, honey, grated ginger, and minced garlic. Add the chicken pieces to the marinade and coat well. Let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Slice the red bell pepper into thin strips, chop the broccoli into florets, slice the carrot into thin rounds, and chop the green onions.
In a small bowl, mix cornstarch and water to make a slurry. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the marinated chicken to the pan. Stir-fry for 5-7 minutes until cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add a little more oil if necessary, then add the sliced carrots and broccoli florets. Stir-fry for about 3 minutes.
Add the red bell pepper strips and continue to stir-fry for another 2 minutes.
Return the cooked chicken to the pan, add the cornstarch slurry, and toss everything together for 2-3 minutes until the sauce thickens.
Season with salt and black pepper to taste. Garnish with chopped green onions and sesame seeds.
Serve hot over steamed rice or noodles if desired.
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This Asian Dinner Quick Meals recipe is ready in 30 minutes and features chicken breast, soy sauce, honey and other delicious ingredients. Contains 450 calories total.
Cut the chicken breast into bite-sized pieces and set aside.
In a large bowl, mix soy sauce, honey, grated ginger, and minced garlic. Add the chicken pieces to the marinade and coat well. Let it marinate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Slice the red bell pepper into thin strips, chop the broccoli into florets, slice the carrot into thin rounds, and chop the green onions.
In a small bowl, mix cornstarch and water to make a slurry. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the marinated chicken to the pan. Stir-fry for 5-7 minutes until cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add a little more oil if necessary, then add the sliced carrots and broccoli florets. Stir-fry for about 3 minutes.
Add the red bell pepper strips and continue to stir-fry for another 2 minutes.
Return the cooked chicken to the pan, add the cornstarch slurry, and toss everything together for 2-3 minutes until the sauce thickens.
Season with salt and black pepper to taste. Garnish with chopped green onions and sesame seeds.
Serve hot over steamed rice or noodles if desired.
Calories per Serving: 450
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