Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds boneless, skinless chicken breasts into 1-inch pieces and slice 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium yellow onion into thin strips.

2. 2

   In a small bowl, steep 0.25 teaspoon saffron threads in 1 cup warm chicken broth for at least 10 minutes to develop its flavor and color.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, then add the chicken pieces and cook for 5-7 minutes until lightly browned on all sides, removing them to a plate afterwards.

4. 4

   Add the remaining 1 tablespoon vegetable oil to the skillet along with the sliced 1 medium yellow onion and 3 cloves minced garlic, stir-frying for 2 minutes until fragrant.

5. 5

   Stir in the sliced 1 large red bell pepper and 1 large yellow bell pepper, and 1 cup corn kernels, cooking for another 4-5 minutes until the vegetables are tender-crisp.

6. 6

   Whisk together the saffron-infused chicken broth, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 2 tablespoons low-sodium soy sauce, and 1 tablespoon cornstarch to create a smooth sauce.

7. 7

   Return the cooked chicken to the skillet, pour in the prepared sauce, and simmer for 3-5 minutes, stirring occasionally until the sauce thickens and coats the chicken and vegetables.

8. 8

   Season the stir-fry with 0.5 teaspoon salt and 0.25 teaspoon black pepper before serving hot over rice or noodles.