Ingredients
- Chicken breast, boneless and skinless: 1.5 lbs, cut into 1-inch pieces
- Broccoli florets: 1 large head, cut into bite-sized pieces (about 4 cups)
- Carrots: 2 medium, peeled and sliced
- Bell pepper (any color): 1 large, seeded and chopped
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Low-sodium soy sauce: 3 tablespoons
- Ginger: 1 teaspoon, grated
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add carrots and bell pepper to the skillet and cook for 3-4 minutes, until slightly softened.
- Step 3: Add broccoli florets and garlic to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the broccoli is tender-crisp.
- Step 4: Return the cooked chicken to the skillet with the vegetables.
- Step 5: Pour soy sauce and grated ginger over the chicken and vegetables. Stir well to combine and heat through for 1-2 minutes.
- Step 6: Serve immediately over rice or quinoa, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skillet in a pan over medium heat, adding a splash of water or broth if needed to prevent drying.
- A sprinkle of toasted sesame seeds and a squeeze of lemon juice just before serving brightens the flavors wonderfully.
- To ensure even cooking, cut the chicken and vegetables into uniformly sized pieces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American