Garlic Sesame Chicken with Stir-Fried Vegetables

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 40 min · Chicken · dairy-free, high-protein

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Ingredients

• 1/2 lb boneless skinless chicken breasts
• 2 cups sliced bell peppers (red and yellow)
• 1/2 cup snap peas
• 2 cloves garlic cloves
• 1 tbsp sesame oil
• 1 1/2 tbsp soy sauce (gluten-free)
• 1/2 tbsp honey
• 1/2 tbsp cornstarch
• 1 stalks green onions
• 1/2 tbsp sesame seeds

Method (tap to check — screen stays awake)

1. Slice the chicken breasts into thin strips. Mince the garlic cloves. Slice the bell peppers into strips. Chop the green onions. In a bowl, combine soy sauce, honey, and cornstarch to create the marinade. Toss chicken strips in half of the marinade and set aside for 10 minutes.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining sesame oil. Add garlic and sauté for 30 seconds. Add bell peppers and snap peas, stir-fry until vegetables are tender-crisp, about 5 minutes.
4. Return the cooked chicken to the skillet with vegetables. Pour in the remaining marinade, stir well, and cook for another 2-3 minutes until the sauce thickens.
5. Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or cauliflower rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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