Quick Veggie Stir Fry

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1 tsp extra virgin olive oil

1/2 lb boneless, skinless chicken breast, cut into 1 in pieces

1 tsp pepper

1 tsp chili powder

1 tsp ground cumin

1 tsp ground ginger

1 lb fresh green beans, trimmed

1 cup bell peppers, chopped

1 head broccoli, chopped

3 garlic cloves, minced

2 cups fat free chicken stock, divided

3 tbsp. reduced sodium soy sauce, divided

2 tbsp. honey, divided

1 tsp chili flake (optional)


1. Preheat a large skillet with olive oil over medium high heat

2. In a small bowl combine pepper, chili powder, cumin and ginger

3. Sprinkle over chicken, tossing to coat evenly

4. Place chicken into preheated skillet cooking until lightly browned on all sides

5. Add in 1/2 cup of chicken stock, 1 tbsp. of soy sauce and 1 tbsp. honey, stirring to combine

6. Cover & cook until browned and no longer pink in the center, about 3-4 minutes, a sauce is thickened slightly

7. Remove chicken from skillet and set aside on a plate

8. In the same skillet add in green beans, broccoli & peppers cooking until just beginning to soften, 3-4 minutes

9. Add in garlic and continue to cook for an additional 1-2 minutes or until fragrant

10. Add in 1/2 cup chicken stock and 1 tbsp. soy sauce and stir to coat

11. Continue cooking until sauce is thickened and veggies are cooked to crisp tender, or your desired doneness

12. Remove veggies to plate

13. To the same skillet add in remaining 1 cup of chicken stock, 1 tbsp. soy sauce and 1 tbsp. honey with chili flakes (if using), stirring to combine over medium high heat

14. Let sauce cook down for 5-7 minutes, or until it is thick

15. Add veggies and chicken back into sauce and toss to coat

16. Serve immediately over brown rice, or on it's own.

Bon Appetit!

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