High Protein Chicken & Veggie Stir Fry

SERVING SIZE: 180g

YIELDS: 5 servings

– 55g baby carrots, chopped
– 80g red bell pepper, sliced
– 80g yellow bell pepper, sliced
– 120g broccoli florets
– 75g white onion, chopped
– 15g sesame oil
– 1/2 tsp minced garlic
– 527g raw chicken breast, cut into bite sized pieces
– 7g honey
– 70g soy sauce
– 1/4 tsp ginger paste
– 2 tsp cornstarch
– 100g snap peas

1. Heat large pan over medium heat on stovetop.
2. Add sesame oil, garlic, and onions. Gently stir for 1-2 minutes.
3. Next, add raw chicken and cook until they’re almost cooked through.
4. Add carrots, bell peppers, onion, broccoli, honey, soy sauce, and ginger.
5. Cook for 5-10 minutes with lid on and stir occasionally.
6. In a small bowl, add corn starch and a little water (1-2 tbsp) and stir until dissolved. Pour into stir fry and stir.
7. Finally, add snap peas (they’re best still crispy) and cook for a few more minutes.
8. Feel free to serve as is or with rice or noodles. Enjoy the Stir Fry!