Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons black pepper (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon sesame seeds (for garnish)
- Cooked rice or noodles, to serve
Instructions
- Start by heating the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the pan, cooking until it’s browned and cooked through, about 5-7 minutes. Make sure to stir occasionally for even cooking.
- Once the chicken is done, add the garlic and ginger. Cook for another minute until fragrant.
- Add the sliced bell peppers, broccoli, and snap peas to the pan. Stir-fry for about 3-4 minutes until the veggies are tender-crisp.
- In a small bowl, mix the soy sauce and black pepper (and cornstarch if using). Pour this mixture over the chicken and veggies, and stir until everything is well coated.
- Cook for an additional minute to heat through and thicken the sauce slightly. If you like it spicier, throw in more black pepper!
- Serve immediately over cooked rice or noodles, and garnish with sesame seeds.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g