Roxy Special

The Roxy Special is a vibrant, flavorful chicken and vegetable stir-fry designed to elevate your weeknight dinner game in just 35 minutes. Tender, marinated chicken thighs are complemented by a colorful medley of crisp broccoli, sweet carrots, and juicy red bell peppers, all tossed in a savory-sweet soy and sesame glaze with a hint of ginger and garlic. Finished with a sprinkle of green onions, toasted sesame seeds, and a dash of red chili flakes for a touch of heat, this dish is perfectly served over fragrant jasmine rice with a zesty squeeze of lime. Quick, wholesome, and packed with bold flavors, the Roxy Special is a stir-fry sensation that’s sure to become a family favorite. Keywords: chicken stir-fry, quick dinner recipe, healthy stir-fry, soy sauce chicken, jasmine rice dish.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 3 units garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 unit red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 2 units green onions, sliced
• 0.5 teaspoon red chili flakes
• 4 cups cooked jasmine rice
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame seeds
• 4 units lime wedges

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.

Step 2

In a separate small bowl, whisk together 2 tablespoons of soy sauce, honey, sesame oil, and cornstarch. Pour this mixture over the chicken and toss to coat evenly. Set aside to marinate for 10-15 minutes.

Step 3

While the chicken is marinating, prepare your vegetables by slicing the red bell pepper, chopping the broccoli into small florets, julienning the carrot, and slicing the green onions.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Add the marinated chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.

Step 7

Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.

Step 8

Return the cooked chicken to the skillet. Add the remaining 1 tablespoon of soy sauce and red chili flakes. Stir everything together and cook for 2 more minutes until well combined and heated through.

Step 9

Remove the skillet from heat and garnish with green onions and toasted sesame seeds.

Step 10

Serve the chicken and vegetable stir-fry over cooked jasmine rice. Add a lime wedge on the side for squeezing over the top.

Nutrition Facts

Serving size	1970.7 grams (1970.7g)

Amount per serving	% Daily Value*
Calories	2717

Total Fat 99.30g	127%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 22.70g
Cholesterol 625mg	208%
Sodium 2378mg	103%
Total Carbohydrate 288.70g	105%
Dietary Fiber 18.20g	65%
Total Sugars 35.60g
Protein 166.40g	333%

Vitamin D 35IU	175%
Calcium 388mg	30%
Iron 10mg	56%
Potassium 2701mg	57%

*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.

Source of Calories

Fat: 32.9%

Protein: 24.5%

Carbs: 42.5%