Chicken and Vegetable Stir-Fry
Quick and Colorful Chicken and Vegetable Stir-Fry
Ingredients:
1 pound chicken breast, sliced into thin strips
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
1 cup snap peas
2 cloves garlic, minced
1 tablespoon ginger, minced
2 green onions, chopped
Salt and pepper to taste
Directions:
In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and let it marinate for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for an additional minute until fragrant.
Return the cooked chicken to the skillet and toss everything together. Season with salt and pepper to taste.
Garnish with chopped green onions before serving. Serve hot over rice or noodles if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings