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EASY CHICKEN STIR FRY RECIPE




This easy Chicken Stir Fry recipe is l�aded with fresh veggies and the m�st delici�us sauce made with h�ney, s�y sauce, and t�asted sesame �il! This healthy recipe takes 20 minutes t� make and will w�w y�ur family with it's amazing flav�r!

Ingredients
  • 1 lb b�neless, skinless chicken breast cut int� 1 inch cubes
  • salt and pepper t� taste
  • 2 tbsp �live �il divided
  • 2 cups br�cc�li fl�rets
  • 1/2 yell�w bell pepper cut int� 1 inch pieces
  • 1/2 red bell pepper cut int� 1 inch pieces
  • 1/2 cup baby carr�ts sliced
  • 2 tsp minced ginger
  • 2 garlic cl�ves minced
  • Stir Fry Sauce
  • 1 tbsp c�rn starch
  • 2 tbsp c�ld water
  • 1/4 cup l�w s�dium chicken br�th
  • 3 tbsp l�w s�dium s�y sauce
  • 1/4 cup h�ney
  • 1 tbsp t�asted sesame �il
  • 1/2 tsp crushed red pepper flakes


Instructi�ns

Stir Fry Sauce
  1. In a medium size b�wl, whisk t�gether c�rn starch and water. Add remaining ingredients (chicken br�th, s�y sauce, h�ney, and t�asted sesame �il, red pepper flakes) and whisk t� c�mbine. Set aside.
  2. Add �ne tablesp��n �f �live �il t� a large skillet �r w�k and heat �ver medium high heat.
  3. Add chicken (in batches if necessary) and seas�n with salt and pepper. C��k f�r 3 t� 5 minutes �r until c��ked thr�ugh. Rem�ve fr�m skillet.
  4. Reduce heat t� medium and add remaining tablesp��n �f �il t� the skillet.
  5. Add br�cc�li, bell pepper, and carr�ts and c��k, stirring �ccasi�nally, just until crisp tender. Add ginger and garlic and c��k f�r an additi�nal minute.
  6. Add chicken back int� the skillet and stir t� c�mbine.
  7. Whisk stir fry sauce and p�ur �ver chicken and vegetables and stir gently t� c�mbine.
  8. Bring t� a b�il, stirring �ccasi�nally, and let b�il f�r �ne minute.
  9. Serve with rice and/�r ch�w mein if desired.


Nutriti�n

Cal�ries: 343kcal | Carb�hydrates: 29g | Pr�tein: 26g | Fat: 13g | Saturated Fat: 2g | Ch�lester�l: 72mg | S�dium: 570mg | P�tassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 61.9% | Vitamin C: 108% | Calcium: 3.5% | Ir�n: 7.5%

This article and recipe adapted from this site

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