Ingredients
Scale
- 1 cup diced chicken breast
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 cup sliced mushrooms
- 1 cup julienned carrots
- 1 bell pepper, sliced
- 2 green onions, chopped
- 2 tablespoons vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 2 cups cooked rice
Instructions
- In a bowl, combine the diced chicken breast with soy sauce and cornstarch. Mix well to coat the chicken evenly. Let it marinate for about 10 minutes while you prepare the vegetables.
- While the chicken is marinating: slice the mushrooms and bell pepper, julienne the carrots, and chop the green onions.
- Heat your wok or large skillet over medium-high heat. Add sesame oil once it's hot.
- Add the marinated chicken to the skillet. Stir-fry until golden brown and fully cooked, approximately 5-7 minutes.
- Once the chicken is cooked through: add mushrooms, carrots, and bell peppers to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender but still crisp.
- In a small bowl, whisk together vegetable broth, soy sauce, and garlic powder. Pour this mixture over the stir-fried chicken and vegetables. Toss everything to coat evenly.
- Serve your savory chicken stir-fry hot over cooked rice. Garnish with chopped green onions before serving for an extra touch of flavor! Enjoy your meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg