Steps
- 1
Heat olive oil in a large skillet or wok over medium-high heat.
- 2
Add minced garlic and red chili flakes, sauté for 30 seconds until fragrant.
- 3
Add sliced chicken breast to the skillet, season with salt and black pepper, and cook for 5-7 minutes until chicken is browned and cooked through.
- 4
Add sliced red bell pepper and broccoli florets to the skillet, stir-fry for 4-5 minutes until vegetables are tender-crisp.
- 5
In a small bowl, mix soy sauce and honey, then pour the sauce over the chicken and vegetables.
- 6
Stir everything together and cook for an additional 1-2 minutes to coat evenly and heat through.
- 7
Serve hot on its own or with steamed rice or noodles if desired.
Tips from the Chef
For extra heat, add a fresh chopped chili or more chili flakes to taste.
You can substitute chicken breast with turkey breast or lean pork strips if preferred.
Ensure vegetables are cut into uniform sizes for even cooking.
Prepare all ingredients before heating the pan as stir-frying is a quick process.
Use a non-stick pan or well-seasoned wok to prevent sticking and ease cleanup.
Ingredients
- 12 oz chicken breast (sliced into thin strips)
- 2 tbsp olive oil (for cooking)
- 1 whole red bell pepper (sliced into strips)
- 1.5 cups broccoli florets (fresh)
- 3 cloves garlic (minced)
- 2 tbsp soy sauce (low sodium)
- 1 tbsp honey
- 0.5 tsp red chili flakes
- 0.25 tsp ground black pepper
- 0.25 tsp salt
Nutrition
(per serving)
Calories
436
Protein
45.9 g
Carbs
20.6 g
Fat
18.9 g
