Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound, cut into 1-inch cubes
- Broccoli florets: 12 ounces
- Carrots, peeled and sliced: 1 cup
- Red bell pepper, sliced: 1 cup
- Green bell pepper, sliced: 1 cup
- Snow peas: 1 cup
- Baby corn: 1 cup
- Water chestnuts, sliced: 1/2 cup
- Bamboo shoots, sliced: 1/2 cup
- Soy sauce: 1/4 cup
- Chicken broth: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, minced: 1 tablespoon
- Brown sugar: 1 tablespoon
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large bowl, combine the chicken, broccoli, carrots, red bell pepper, green bell pepper, snow peas, baby corn, water chestnuts, and bamboo shoots.
- In a small bowl, whisk together the soy sauce, chicken broth, sesame oil, garlic, ginger, brown sugar, salt, and black pepper.
- Pour the sauce over the chicken and vegetable mixture and stir to combine.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the chicken and vegetable mixture to the skillet and cook for 8-10 minutes, stirring occasionally, or until the chicken is cooked through and the vegetables are tender-crisp.
Nutritional Information:
- Calories: 300 per serving
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Savory and flavorful
- Vibrant colors and textures
- Balanced combination of chicken and vegetables
- Slightly sweet and tangy sauce
- Customizable with different vegetables and sauces
User Comments:
- "This stir-fry was easy to make and tasted amazing! The sauce was perfect."
- "I loved the combination of vegetables and the chicken was so tender."
- "This is my go-to recipe for a quick and satisfying dinner."
- "I added some extra garlic and ginger for more flavor."
- "I served this stir-fry over rice and it was the perfect meal."
Special Precautions and Tips:
- To ensure the chicken is cooked through, use a meat thermometer to check that it reaches an internal temperature of 165°F.
- If you cannot find baby corn or water chestnuts, you can substitute them with other vegetables such as snap peas or zucchini.
- For a vegetarian version, omit the chicken and add more vegetables.
