Description

This Chicken Savory Pepper Veggie Stir Fry delivers an explosion of umami and a satisfying crunch without keeping you in the kitchen for hours. A perfect weeknight solution that is both healthy and quick to prepare.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breast
3 large Red Bell Peppers
3 large Yellow Bell Peppers
3 large Green Bell Peppers
1 cup Snap Peas
3 cloves Garlic
1 tbsp Ginger
1/4 cup Low-Sodium Soy Sauce
1 tbsp Honey
1 tbsp Cornstarch
1 tbsp Toasted Sesame Oil
1 tbsp Avocado Oil

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Instructions

In a small bowl, whisk together the soy sauce, honey, minced ginger, minced garlic, and cornstarch. Set aside
Heat avocado oil in a large skillet or wok over medium-high heat. Add chicken and sear until cooked through, about 5-7 minutes. Remove and set aside
In the same pan, add bell peppers and snap peas. Stir-fry for 4-5 minutes until tender-crisp
Return the chicken to the pan and pour the prepared sauce over the mixture
Toss everything for 1-2 minutes until the sauce thickens and coats the ingredients
Remove from heat, drizzle with toasted sesame oil, and garnish before serving

Notes

For a vegetarian version, replace chicken with firm tofu or tempeh.

To make gluten-free, use Tamari or coconut aminos instead of soy sauce.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dinner
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 7g
Sodium: 570mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 35g
Cholesterol: 75mg