Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Bell peppers (red, yellow, green)
- Broccoli florets
- Carrots
- Fresh garlic
- Low-sodium soy sauce
- Sesame oil
Instructions
- Wash and chop the vegetables into bite-sized pieces. Slice the chicken breasts into thin strips.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
- Sauté sliced chicken in the hot pan for 5-7 minutes until golden brown and cooked through; remove from the pan.
- In the same pan, cook chopped vegetables with minced garlic for 3-4 minutes until tender but crisp.
- Return cooked chicken to the pan; pour in soy sauce and sesame oil, stirring for another minute until heated through.
- Serve immediately over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg