Canyon Ranch Health Resorts Chinese Chicken
Transport your taste buds to the tranquil luxury of Canyon Ranch with this vibrant and wholesome Chinese Chicken recipe. Bursting with flavor and nutrition, this dish pairs tender, golden-browned chicken with crisp red bell peppers, snap peas, and carrots in a savory-sweet sauce made with low-sodium soy sauce, fresh ginger, garlic, and a touch of honey. A hint of sesame oil adds aromatic depth, while a cornstarch slurry ensures a perfectly glossy finish. Garnished with green onions and toasted sesame seeds, this stir-fry is not only a feast for the eyes but also a heart-healthy meal that’s ready in just 35 minutes. Pair it with brown rice or quinoa for a complete, nourishing dinner that balances bold Chinese flavors with a health-conscious twist. Perfect for weeknight cooking or impressing guests, this recipe brings restaurant-quality dining right into your home.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Ginger, fresh grated
- 2 cloves Garlic, minced
- 1 tsp Sesame oil
- 1 tsp Cornstarch
- 1 tbsp Water
- 1 Red bell pepper, thinly sliced
- 1 cup Snap peas
- 1 cup Carrots, julienned
- 2 Green onions, chopped
- 1 tbsp Sesame seeds, toasted
- 2 cups Cooked brown rice or quinoa (for serving, optional)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, combine soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil to create the sauce.
In a separate small bowl, mix cornstarch and water to make a slurry. Set both mixtures aside.
Heat a non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until fully cooked and slightly golden. Remove from pan and set aside.
In the same skillet, add the red bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes, allowing the vegetables to soften slightly but retain their crunch.
Reduce heat to medium, return the chicken to the skillet, and pour the prepared sauce over the chicken and vegetables. Stir to coat evenly.
Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Remove from heat and garnish with chopped green onions and toasted sesame seeds.
Serve immediately with cooked brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 42.0 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2817 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
