Stir-Fry Chicken and Vegetables
A colorful, healthy dish packed with fresh vegetables and tender chicken, all tossed in a savory stir-fry sauce!
Ingredients:
1 lb boneless, skinless chicken breasts cut into strips
2 tbsp vegetable oil
2 cloves garlic minced
1 red bell pepper sliced
1 yellow bell pepper sliced
1 carrot sliced into thin matchsticks
1 zucchini sliced
1/2 cup snap peas
1/4 cup soy sauce low sodium
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp cornstarch optional, for thickening
Sesame seeds for garnish, optional
Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant. Then add the bell peppers, carrot, zucchini, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch if using.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring until everything is well coated and heated through.
Garnish with sesame seeds if desired and serve over rice or noodles.
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