Stir-Fry

Name: Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.5 pound chicken breast or thigh (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (thinly sliced); 2 cup broccoli florets; 1 red bell pepper (thinly sliced); 1 carrot (large, thinly sliced); 0.5 cup soy sauce; 2 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon cornstarch; 2 tablespoon water; 1.5 cup jasmine rice (uncooked); 0.25 cup fresh cilantro (chopped)

A speedy and flavorful chicken and vegetable stir-fry coated in a savory-sweet soy-ginger sauce, served over fluffy jasmine rice.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy
Cost: $3.42/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast or thigh (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (thinly sliced)
2 cup broccoli florets
1 red bell pepper (thinly sliced)
1 carrot (large, thinly sliced)
0.5 cup soy sauce
2 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon cornstarch
2 tablespoon water
1.5 cup jasmine rice (uncooked)
0.25 cup fresh cilantro (chopped)

Instructions

In a small bowl, whisk together soy sauce, honey, rice vinegar, grated fresh ginger, and minced garlic for the stir-fry sauce. In a separate very small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken breast or thigh pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Add the yellow onion, broccoli florets, red bell pepper, and carrot to the hot pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Pour in the prepared stir-fry sauce. Bring to a simmer, then stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
While the stir-fry cooks, prepare the jasmine rice according to package directions.
Serve the Weeknight Stir-Fry immediately over jasmine rice. Garnish with chopped fresh cilantro, if desired.

Notes

To adjust spice, add a dash of sriracha or red pepper flakes to the sauce. This meal is fantastic for using up any leftover vegetables in your fridge.

Nutrition (per serving)

Calories: 590
Protein: 45.2 g
Carbohydrates: 65.5 g
Fat: 16.5 g
Fiber: 7 g
Sodium: 1450 mg
Saturated Fat: 3.2 g
Sugar: 15 g
Cholesterol: 120 mg