Ingredients
Scale
- 20 ounces skinless boneless chicken breast
- 1 pound mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 3 tablespoons water
- 2½ tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Oil for cooking
Instructions
- Marinate sliced chicken breast in salt, baking soda, and cornstarch.
- In a bowl, whisk together water, soy sauce, and cornstarch until smooth to create the sauce.
- Heat oil in a wok or large skillet over medium-high heat and cook marinated chicken for about 5-7 minutes until cooked through. Remove from pan.
- In the same pan, sauté garlic and ginger for 30 seconds before adding mixed vegetables; stir-fry for about 5-7 minutes until tender yet crisp.
- Return chicken to the pan, pour in the prepared sauce, and cook for another minute until heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg