Ingredients
Scale
- 2 cups of mixed fresh vegetables (e.g., bell peppers, broccoli, snap peas)
- 1 lb chicken breast, sliced thin
- 3 tablespoons Kikkoman Stir Fry Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Wash and chop the mixed fresh vegetables and set them aside.
- Heat the vegetable oil in a large wok or skillet and add minced garlic and grated ginger. Stir until fragrant.
- Add chopped vegetables and stir-fry for 3-4 minutes until tender-crisp. Pour in Kikkoman Stir Fry Sauce and toss well.
- Push vegetables aside and cook sliced chicken for 5-6 minutes until golden brown. Mix chicken with vegetables and drizzle another tablespoon of sauce, stirring to combine.
- Remove from heat, transfer to a serving dish, garnish if desired, and serve hot over cooked rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute chicken with shrimp, beef, or tofu.
- Feel free to add your favorite vegetables like mushrooms or carrots.
- Add crushed red pepper flakes to adjust spice levels.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 Serving
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg