Easy Chicken Stir-Fry & Veggies

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced

• 2 tablespoons olive oil or avocado oil (divided)

• 2 cups mixed vegetables (e.g., broccoli florets, bell peppers, snap peas, carrots, zucchini)

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)

• 2 tablespoons honey (or maple syrup)

• 1 tablespoon rice vinegar (or apple cider vinegar)

• 1 teaspoon sesame oil (optional, for flavor)

• 1/4 teaspoon red pepper flakes (optional, for a little heat)

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

• Cooked rice, quinoa, or noodles (for serving)

• Sesame seeds and green onions, chopped (for garnish)

Instructions:

Prep Ingredients: Thinly slice the chicken into bite-sized pieces. Chop the vegetables into uniform sizes for even cooking. Mince the garlic and ginger. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.

Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.

Stir-Fry the Veggies: In the same pan, add the remaining one tablespoon of oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 4-5 minutes until tender-crisp.

Combine and Thicken: Return the cooked chicken to the pan. Pour in the sauce and stir to coat everything evenly. Add the cornstarch slurry (cornstarch mixed with water) and cook for 1-2 minutes until the sauce thickens.

Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve over cooked rice, quinoa, or noodles.

Tips for Success:

• Customize Veggies: Use whatever veggies your family loves or have on hand (e.g., mushrooms, spinach, or cauliflower).

• Kid-Friendly Version: Skip the red pepper flakes and add a little extra honey for a sweeter sauce.

• Meal Prep: Double the recipe and store leftovers in the fridge for up to 3 days.