Healthy Chicken Stir Fry
This easy and healthy chicken stir-fry is packed with vegetables like broccoli and bell peppers and has a simple and delicious sauce that's garlic and ginger-forward. A perfect weeknight meal!
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Servings: 4
Ingredients
- 1 ½ cups low sodium chicken broth
- ¼ cup reduced sodium soy sauce
- 2 teaspoon fish sauce
- 2 tablespoons cornstarch
- 2 cloves Fresh garlic minced
- 2 teaspoon Fresh ginger grated
- 1 tablespoon Canola oil
- 1 ½ pounds boneless skinless chicken breasts about 3 medium breasts; cut into small chunks
- 2 cus broccoli florets about 1 small head of broccoli
- 3 large carrots thinly sliced; about 2 cups
- 1 large red bell pepper cut into thin strips; about 2 cups
- 2 cups sugar snap peas cut in half
- Sesame seeds
Instructions
- Whisk together chicken broth, soy sauce, cornstarch, garlic and ginger in small bowl until smooth. Set aside.
- Heat oil in large nonstick skillet on medium-high heat. Add about ½ cup of chicken to the pan and stir fry for about 3-4 minutes until cooked through. Season with a little salt as you cook it. Remove from skillet.
- Repeat with remaining chicken, adding additional oil if needed.
- Add vegetables to skillet; stir fry 3-5 minutes then return chicken to skillet.
- Whisk up the soy sauce mixture in the bowl again. Add to skillet; stirring constantly, bring to boil on medium heat and boil for about 3-4 minutes. Sauce will continue to thicken.
- Top with toasted sesame seeds.
- Serve with cooked rice.
Notes
You can use chicken, beef or tofu - any protein source you prefer.