Description
Sizzling Chicken Stir-Fry brings Asian-inspired flavors to your dinner table with a perfect blend of tender chicken and crisp vegetables. Delicious aromas will fill your kitchen, inviting you to savor each colorful, perfectly seasoned bite of this quick and satisfying meal.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken breasts
Vegetables:
- 1 cup (150 grams) bell peppers (mixed colors)
- 1 cup (100 grams) broccoli florets
- 1 cup (120 grams) carrots (thinly sliced)
- 2 cloves fresh garlic (minced)
Sauce and Cooking Oils:
- 3 tablespoons (45 milliliters) low-sodium soy sauce
- 1 tablespoon (15 milliliters) honey
- 1 teaspoon (5 milliliters) sesame oil
- 2 tablespoons (30 milliliters) cooking oil (for frying)
Instructions
- Prepare vegetables and protein by cutting chicken into uniform bite-sized cubes, slicing bell peppers and carrots into delicate strips, and separating broccoli into petite florets.
- Create a harmonious sauce by whisking together soy sauce, honey, crushed garlic, and aromatic sesame oil in a compact mixing vessel.
- Ignite a heavy-bottomed skillet or wok over medium-high heat, coating the surface with a light layer of cooking oil until shimmering.
- Distribute chicken pieces across the heated surface, allowing each morsel to develop a rich golden crust for approximately 5 minutes, rotating to ensure uniform caramelization.
- Introduce colorful vegetable medley into the pan, tossing continuously for 3-4 minutes until vegetables achieve a vibrant, crisp-tender texture while maintaining their structural integrity.
- Cascade the prepared sauce over the sizzling mixture, rapidly stirring to ensure comprehensive coating and allowing the ingredients to meld together for an additional 60-90 seconds before transferring to serving plates.
Notes
- Slice chicken uniformly to ensure even cooking and prevent dry or undercooked pieces.
- Use high heat to create a delicious golden-brown sear that locks in chicken’s moisture and adds rich caramelized flavor.
- Consider swapping chicken for tofu or tempeh to make this recipe vegetarian-friendly, maintaining the same cooking technique and marinade.
- For a low-carb version, replace honey with sugar-free maple syrup and serve over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg