Serving Size
2 cups
Servings
4
Prep Time
15 minutes + marinating time
Cook Time
15 minutes
Nutrition Information
| Calories | 313 |
| Fat | 11 g |
| Protein | 27 g |
| Carbs | 29 g |
| Sodium | 470 mg |
Health Benefit
Enjoy this quick and healthy dinner with rice if desired, but it’s plenty hearty on its own
Ingredients
1 teaspoon
1 tablespoon
1 teaspoon
1 inch
2 tablespoons
1 tablespoon
1 lb (cut into cubes)
2 tablespoons
1 medium
2 medium
Directions
- Combine sesame oil, soy sauce, honey, garlic, ginger, mirin, and rice vinegar. Pour into large zip-close plastic bag and add chicken; massage to coat chicken thoroughly. Marinate chicken for 30 minutes at room temperature or 1 hour in refrigerator, turning once.
- Heat 1 Tbsp olive oil in wok or large skillet over medium-high heat. Add chicken and marinade and cook, stirring frequently, until chicken is cooked through, 5 to 7 minutes. Remove chicken from wok and cover to keep warm.
- Heat remaining olive oil in wok. Add onion and mushrooms and cook, stirring frequently, 2 minutes. Add bell peppers and peas and continue to cook, stirring frequently, until all vegetables are crisp-tender, about 4 minutes more. Add chicken and stir briefly to combine. Divide among 4 bowls and top each with scallion and sesame seeds.
