Healthy Chicken and Vegetable Stir-Fry
Serving Size / Yield
- 1 lb. chicken breast, trimmed, cut into thin strips
- 4 T. soy sauce, divided
- 1 garlic clove, minced
- 1/2 lb. green beans, trimmed, halved
- 1/4 C. water
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 T. olive oil, divided
- 1 T. ginger, peeled and minced
- 2 T. hoisin sauce
- 1/2 T. honey
Take out a medium bowl and thoroughly combine the chicken strips, one T. soy sauce, and garlic. Mix together the rest of the soy sauce, hoisin sauce, and honey inside of a separate small bowl. Set this mixture aside. Take out a saucepan and place the green beans inside along with water. Cover and let the green beans steam for around three minutes, which is how long it should take for the vegetable to become tender and crispy. Use a large nonstick skillet to heat 1 T. oil over medium-high heat. Add the chicken strip mixture into the skillet. Cook for five minutes, which is when the chicken should be browned and cooked through.
When finished, place the chicken mixture into a separate dish and cover. Add the remaining oil, garlic, and ginger into the skillet and after one minute add the bell peppers. Cook the bell peppers for two minutes, or until they are just barely tender. Add the green beans and toss the vegetables to make sure they are evenly coated. Return the chicken into the pan and add the reserved soy sauce mixture. Stir for five minutes, or until the ingredients are heated through. Serve.