Savory Chicken and Vegetable Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
• 2 tablespoons cornstarch (for a gluten-free option, use gluten-free cornstarch).
• 1 tablespoon soy sauce (or tamari for gluten-free).
• 2 tablespoons vegetable oil (or sesame oil for extra flavor).
• 1 red bell pepper, sliced into thin strips.
• 1 yellow bell pepper, sliced.
• 1 medium zucchini, sliced into half-moons.
• 1 cup broccoli florets.
• 1 cup snap peas.
• 2 cloves garlic, minced.
• 1 tablespoon fresh ginger, minced.
• ¼ cup soy sauce (or tamari for gluten-free).
• 2 tablespoons honey or maple syrup.
• 1 tablespoon rice vinegar.
• 1 teaspoon sesame oil.
• 1 teaspoon red pepper flakes (optional).
• Sesame seeds, for garnish.
• Sliced green onions, for garnish.

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the cornstarch and soy sauce. Mix well to coat and let sit for about 15 minutes while you prepare the vegetables and sauce.
2. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Set aside.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.
4. Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes until the chicken is golden brown and cooked through.
5. Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
6. Add Vegetables: Add the sliced bell peppers, zucchini, broccoli, and snap peas to the skillet. Stir-fry for about 4-5 minutes until the vegetables are just tender but still crisp.
7. Combine with Sauce: Pour the prepared stir-fry sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for another 2-3 minutes.
8. Serve: Remove from heat and sprinkle with sesame seeds and sliced green onions before serving.

Nutrition