Ingredients and Weight:
- Chicken breast, boneless, skinless: 1 pound (454 g)
- Broccoli florets: 1 pound (454 g)
- Red bell pepper, diced: 1 cup (120 g)
- Carrots, sliced: 1 cup (100 g)
- Snow peas: 1 cup (110 g)
- Garlic, minced: 2 cloves (10 g)
- Ginger, minced: 1 tablespoon (15 g)
- Soy sauce: 1/4 cup (60 ml)
- Honey: 1/4 cup (80 g)
- Rice vinegar: 1/4 cup (60 ml)
- Sesame oil: 2 tablespoons (30 ml)
- Cornstarch: 2 tablespoons (15 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken into bite-sized pieces and marinate in soy sauce for 10 minutes.
- In a large skillet or wok, heat the sesame oil over medium heat.
- Add the chicken to the skillet and cook until browned on all sides.
- Add the garlic, ginger, bell pepper, carrots, and snow peas. Cook for 2-3 minutes, or until the vegetables start to soften.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch.
- Pour the sauce into the skillet and bring to a boil.
- Cook for 1-2 minutes, or until the sauce has thickened.
- Add the broccoli and cook for 1-2 minutes, or until tender-crisp.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30 grams
- Carbohydrates: 35 grams
- Fat: 15 grams
Dish Characteristics:
- Savory, sweet, and slightly spicy
- Colorful and visually appealing
- Tender chicken and crisp vegetables
- Suitable for American taste
User Comments:
- "This was a delicious and easy-to-make dish. The sauce was the perfect balance of sweet and spicy."
- "I loved the combination of flavors and textures. The chicken was moist and tender, and the vegetables were fresh and crisp."
- "I served this with rice and it was a hit with my family. I will definitely make it again."
Special Precautions and Tips:
- To make the dish spicier, add a pinch of red pepper flakes to the sauce.
- If you don't have rice vinegar, you can substitute white wine vinegar or apple cider vinegar.
- To make the dish gluten-free, use tamari or coconut aminos instead of soy sauce.
