A quick and colorful stir-fry loaded with lean protein and fresh vegetables — perfect for a nutritious weeknight meal.
Ingredients
- 2 chicken breasts, cut into strips
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup bell peppers, chopped (red and yellow)
- ½ cup sweet corn
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey or light brown sugar
- ½ teaspoon black pepper
- ½ teaspoon dried herbs (oregano, thyme, or Italian mix)
Instructions
- Heat olive oil in a large pan or wok over medium heat.
- Add the chicken strips and cook until golden brown. Remove and set aside.
- In the same pan, sauté the garlic and carrots for about 2 minutes.
- Add the broccoli, bell peppers, and corn. Stir-fry for 3–4 minutes until the vegetables are tender but crisp.
- Return the chicken to the pan, add soy sauce, honey, and black pepper. Toss everything together until evenly coated.
- Stir in the cherry tomatoes and cook for 1 minute more.
Serving Suggestion
Serve warm with rice, noodles, or quinoa. This dish is colorful, healthy, and full of flavor!