Ingredients
2 boneless chicken breasts or 2 chicken thighs
1 cup broccoli florets
1 red or green bell pepper, sliced
1 cup snap peas
1/2 cup matchstick carrots
1 small onion, sliced
2 cloves garlic, minced
1-inch piece ginger, grated
3/4 cup soy sauce (low sodium preferred)
1/4 cup honey or brown sugar
2 tbsp rice vinegar
2 tbsp sesame oil
1/4 cup water
1 tbsp toasted sesame seeds
2 green onions, sliced for garnish
Instructions
Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (6-8 minutes). Remove from pan.
Add remaining oil to the pan. Working in batches, stir-fry broccoli, bell pepper, snap peas, carrots, and onion until crisp-tender (3-4 minutes). Add cooked chicken back into the pan.
Whisk soy sauce, honey/brown sugar, rice vinegar, and water. Pour the glaze into the pan with vegetables/chicken. Bring to a boil, then reduce to medium and simmer until sauce thickens (5-7 minutes). Adjust heat to maintain a gentle caramelization.
Garnish with sesame seeds and green onions. Serve immediately.
Notes
For optimal browning: let chicken rest at room temperature 10 minutes before cooking.
Swap vegetables for seasonal produce (e.g., snow peas, zucchini, or bok choy).
Double the sauce ingredients if using larger quantities of chicken/vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stir Fry
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 cup with rice (approx. 300g total)
- Calories: 420
- Sugar: 25g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2.3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg