A quick and healthy chicken stir-fry with a variety of colorful vegetables, perfect for a family meal.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced
• 2 cups mixed bell peppers, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Method

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken breast and cook until it's no longer pink, about 5-7 min.
3. Add minced garlic and grated ginger, stir for 1 minute.
4. Add bell peppers, broccoli, and snap peas to the skillet. Stir-fry for about 5 min until vegetables are tender-crisp.
5. Pour soy sauce over the chicken and vegetables, stir well to combine and heat through.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice or quinoa.

Notes

• You can substitute chicken with tofu for a vegetarian option.
• Feel free to add other vegetables like carrots or zucchini.