A quick and easy chicken stir-fry loaded with vegetables, perfect for a family dinner.

Ingredients

• 1 pound boneless, skinless chicken breast, sliced into thin strips
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cups mixed bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, sliced
• Salt and pepper to taste
• Cooked rice, for serving

Method

1. In a bowl, combine the chicken strips, soy sauce, and cornstarch. Mix well and let marinate for 5 min.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the marinated chicken to the skillet and stir-fry until golden brown and cooked through, about 5-7 min. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the mixed bell peppers, broccoli, garlic, and ginger. Stir-fry for about 3-4 min until the vegetables are tender-crisp.
5. Return the chicken to the skillet and stir everything together. Cook for another 2 min to heat through. Season with salt and pepper to taste.
6. Garnish with sliced green onions and serve over cooked rice.

Notes

• Feel free to use any vegetables you have on hand.
• Adjust the soy sauce to taste for lower sodium options.