Ingredients
Equipment
Method
Preparation Steps
- Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces.
- Rinse the fresh broccoli florets under cold water, then chop them. Thinly slice the carrots and mince the garlic.
- In a large bowl, combine the low-sodium soy sauce, sesame oil, rice vinegar, minced garlic, salt, and pepper. Whisk it together until well mixed.
- Add the diced chicken to the marinade, tossing to coat every piece. Let it marinate for 15-30 minutes at room temperature.
- In a large skillet or wok, heat a teaspoon of oil over medium-high heat. Add the marinated chicken and cook for about 5 minutes.
- Throw in the broccoli florets and sliced carrots. Stir-fry for an additional 5 minutes until the vegetables are tender-crisp.
- Pour any remaining marinade over the stir fry and mix everything well to coat. Serve hot over rice or noodles.
Nutrition
Notes
Top with sesame seeds or green onions for an extra flair.