Quick Chicken Vegetable Stir-Fry

Name: Quick Chicken Vegetable Stir-Fry
Total time: 25 min
Yield: 4 servings
Ingredients: 1.25 lbs boneless, skinless chicken breasts; 2 medium bell peppers (red and yellow); 2 cups broccoli florets; 1.5 cups snap peas; 4 garlic cloves, minced; 1 tbsp ginger, minced; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1/4 cup water; 2 green onions, sliced

Tender chicken and crisp vegetables tossed in a savory garlic sauce, ready in under 30 minutes.

Time: 25 min
Per serving: 28g protein

Generated food photo of Quick Chicken Vegetable Stir-Fry

Ingredients

boneless, skinless chicken breasts
1.25 lbs
bell peppers (red and yellow)
2 medium
broccoli florets
2 cups
snap peas
1.5 cups
garlic cloves, minced
4
ginger, minced
1 tbsp
soy sauce
3 tbsp
rice vinegar
2 tbsp
sesame oil
1 tbsp
cornstarch
1 tbsp
vegetable oil
2 tbsp
water
1/4 cup
green onions, sliced
2

Equipment

·cutting board
·knife
·wok or large skillet
·bowl
·wooden spoon

Steps

Cut chicken breasts into bite-sized cubes and set aside.

Slice bell peppers into strips and cut broccoli and snap peas into bite-sized pieces.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, water, and cornstarch.

Heat 1 tbsp oil in a wok or large skillet over medium-high heat.

Add chicken and cook for 5-6 minutes until golden and cooked through, stirring occasionally; transfer to a plate.

Add remaining oil and stir-fry bell peppers, broccoli, and snap peas for 4-5 minutes until tender-crisp.

Add garlic and ginger, cook for 30 seconds until fragrant.

Return chicken to the wok and pour in the sauce mixture.

Toss everything together and cook for 2 minutes until sauce thickens and coats all ingredients.

Garnish with green onions and serve immediately over rice.

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