Serves 4
Packed with flavor, this healthy chicken and vegetable dish will keep your family coming back for more. Fresh vegetables, succulent chicken, and sweet and spicy Asian flavors will delight your taste buds. This is perfect by itself or with brown rice.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups broccoli or asparagus
- 1 cup sugar snap peas
- 1 medium white onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cloves garlic
- Toasted Sesame Seeds
- Sauce – recipe below
- Vegetable oil
Instructions
- Cut chicken into small, bite sized pieces, set aside
- Cut broccoli or asparagus into bite size pieces. Place in bowl
- Wash sugar snap peas and place into same bowl with broccoli/asparagus
- Bring 2 cups of water to a boil and add 1 teaspoon of salt. Pour over veggies and let stand for three minutes. Drain and rinse. Set aside
- Chop onion and bell peppers into bite sized pieces. Set aside
- Fine dice garlic. Set aside
- Make sauce
- Heat large sauté pan. Add oil.
- Add chicken and cook until you no longer see pink – do not brown as it will dry out meat
- Remove chicken from pan
- Add onion to pan and cook for one minute. Add vegetables and sauté until they start to brown.
- Add garlic and cook for one-minute stirring constantly
- Remove from heat and add sauce
- Return to heat and add cornstarch slurry stirring constantly until sauce thickens and becomes shiny
- Remove from heat
- Serve topped with toasted sesame seeds
Sauce
- ¼ c Hoisin Sauce
- 2 T Soy Sauce
- 2 T Plum Sauce
- ½ t Sesame Oil
- ½ t Chinese mustard
Cornstarch Slurry
- ¼ cup cornstarch
- 1 cup cold water