Wok-Fried Chicken and Veggies

Name: Wok-Fried Chicken and Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 2 bell peppers (any color, thinly sliced); 16 ounce broccoli florets (frozen); 2 clove garlic (minced); 0.5 cup chicken broth; 0.25 cup soy sauce; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger (grated); 1 tablespoon cornstarch; 2 cup white rice (uncooked); 0.5 teaspoon salt and pepper (to taste)

A flavorful and quick chicken stir-fry packed with colorful vegetables, served over fluffy white rice for a complete and healthy meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Chinese
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, thinly sliced)
2 bell peppers (any color, thinly sliced)
16 ounce broccoli florets (frozen)
2 clove garlic (minced)
0.5 cup chicken broth
0.25 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger (grated)
1 tablespoon cornstarch
2 cup white rice (uncooked)
0.5 teaspoon salt and pepper (to taste)

Instructions

Cook the 2 cups white rice according to package directions. This usually takes about 18-20 minutes, so start it first.
While rice cooks, in a large skillet or wok, heat the 1 tablespoon olive oil over medium-high heat. Season the 2 pounds chicken breast pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the seasoned chicken to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the 1 large yellow onion and 2 bell peppers to the skillet, stirring constantly for 3-4 minutes until slightly tender-crisp.
Stir in the 1 bag frozen broccoli florets and 2 cloves garlic, cooking for another 2-3 minutes.
In a small bowl, whisk together the 1/2 cup chicken broth, 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon freshly grated ginger, and 1 tablespoon cornstarch.
Return the cooked chicken to the skillet. Pour the sauce mixture over the chicken and vegetables. Cook, stirring, until the sauce thickens, about 1-2 minutes.
Taste and adjust seasoning with additional salt or black pepper if desired. Serve immediately over the cooked white rice.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 420
Protein: 38.5 g
Carbohydrates: 44.1 g
Fat: 11.2 g
Fiber: 4.5 g
Sodium: 820 mg
Saturated Fat: 2.1 g
Sugar: 3.2 g
Cholesterol: 95 mg