Embark on a culinary journey that brings together tender chicken and a rainbow of crisp vegetables, creating a harmony of flavors and textures that will delight your taste buds and nourish your body.
Ingredients
For the Chicken and Vegetables
- 500 g chicken breast, diced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 carrot
- 1 onion
- 2 garlic cloves
- Fresh ginger, grated
- Fresh cilantro
- Sesame seeds
For the Sauce
- 3 tablespoons sweet soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and black pepper
Preparation Steps
1. Prepare Vegetables
- Wash and chop bell peppers, zucchini, and carrot
- Finely slice onion
- Mince garlic
- Grate fresh ginger
2. Cook the Chicken
- Heat 1 tablespoon sesame oil in a large skillet or wok
- Add chicken dice
- Season with salt and pepper
- Cook 6-8 minutes until golden and cooked through
- Remove and set aside
3. Sauté Vegetables
- In the same pan, add remaining sesame oil
- Sauté onion, garlic, and ginger for 1 minute
- Add carrots, bell peppers, and zucchini
- Stir-fry 6-7 minutes, keeping vegetables crisp
4. Prepare the Sauce
- Mix sweet soy sauce, honey, rice vinegar, cornstarch, and water
- Whisk to prevent lumps
5. Combine and Finish
- Return chicken to the pan
- Pour sauce over
- Simmer 2-3 minutes until sauce thickens
- Garnish with fresh cilantro and toasted sesame seeds
Nutritional Information
Per Serving
- Calories: 320-350
- Protein: 30g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 3g
Cooking Details
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Expert Cooking Tips
- Cut vegetables uniformly for even cooking
- Keep vegetables crisp for best texture
- Adjust sauce sweetness to taste
- Use high heat for stir-frying
Variations and Substitutions
- Protein Options: Tofu, shrimp, or beef
- Gluten-Free: Use tamari instead of soy sauce
- Spicy Variation: Add chili flakes or sriracha
- Low-Carb: Replace honey with stevia
Frequently Asked Questions
Q1: Can I make this ahead of time? Best enjoyed fresh, but can be refrigerated for 2 days.
Q2: How do I keep vegetables crisp? High heat and quick cooking are key.
Q3: What to serve with this dish? Rice, quinoa, or cauliflower rice work well.
Q4: Can I use frozen vegetables? Fresh is best, but frozen can work in a pinch.
Q5: How to reheat? Warm in a pan with a splash of water.
Storage and Make-Ahead Tips
- Refrigerate: Up to 2 days in airtight container
- Reheat: Gently in pan with water
- Not recommended for freezing
A delightful blend of flavors and textures awaits in this colorful stir-fry!