CHICKEN VEGGIE STIR FRY

Chicken Veggie Stir Fry is a quick, healthy, and delicious meal that combines tender chicken with a medley of vibrant vegetables, all tossed in a savory sauce. This dish comes together in under 30 minutes, making it perfect for busy weeknights. Serve it over rice or noodles for a satisfying and balanced meal. The great thing about stir fry is its versatility—you can use whatever veggies you have on hand and adjust the sauce to your taste.

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, sliced into thin strips
• 2 tablespoons soy sauce (for marinating the chicken)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced

For the sauce:

• 1/4 cup soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon hoisin sauce (optional)
• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil (optional, for added flavor)
• 1/4 cup chicken broth or water
• 1 tablespoon cornstarch (to thicken)

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken strips with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let the chicken marinate for 10-15 minutes while you prep the vegetables.
2. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch. Set aside.
3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the garlic and ginger, and sauté for about 1 minute until fragrant. Add the onions, carrots, and bell peppers, and stir-fry for 3-4 minutes until slightly tender. Add the broccoli and zucchini and cook for another 2-3 minutes until the vegetables are crisp-tender.
5. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Give the sauce a quick stir (to ensure the cornstarch is mixed) and pour it over the chicken and veggies. Stir everything together and cook for another 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.
6. Serve: Remove from heat and serve the stir fry immediately over rice or noodles. Garnish with sesame seeds, chopped green onions, or fresh cilantro if desired.

This Chicken Veggie Stir Fry is a versatile, flavorful, and healthy meal that’s easy to whip up, and it’s perfect for any weeknight dinner. Customize the veggies to your liking and enjoy!