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Stir-frying stands out as one of the most efficient and nutritious cooking methods available, celebrated for its ability to combine vibrant flavors and preserve the nutritional integrity of ingredients. This cooking technique, which quickly cooks food over high heat, ensures that vegetables remain crisp and colorful while proteins are perfectly tender. Among the myriad of stir-fry options, the Vibrant Chicken Veggie Stir-Fry shines brightly, offering a delightful medley of colors and textures that appeal to both the eyes and the palate.

Healthy Chicken Veggie Stir-Fry

Explore the vibrant world of stir-frying with this easy and nutritious Vibrant Chicken Veggie Stir-Fry recipe. Perfect for busy weeknights, this dish brings together lean chicken and a medley of fresh vegetables like bell peppers, snap peas, and broccoli to create a colorful and delicious meal. With its quick cooking time and rich flavors, this stir-fry not only satisfies your hunger but also promotes a healthy diet packed with essential nutrients. Get ready to elevate your dinner routine with this delightful culinary masterpiece!
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Ingredients
  

1 lb boneless, skinless chicken breast, thinly sliced

1 cup snap peas, trimmed

1 bell pepper (red, yellow, or green), sliced

1 medium carrot, julienned

1 cup broccoli florets

2 cloves garlic, minced

1-inch piece of ginger, grated

3 tablespoons low-sodium soy sauce

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

2 tablespoons olive oil

Salt and pepper to taste

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Optional: cooked brown rice or quinoa, for serving

Instructions
 

Prepare the Chicken Marinade: In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce, honey or maple syrup, and a sprinkle of black pepper. Mix well and let it marinate for about 15-20 minutes while you prep the vegetables.

    Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the skillet and set aside.

      Stir-Fry the Vegetables: In the same skillet, add snap peas, bell pepper, carrot, and broccoli. Stir-fry for 5-6 minutes until the vegetables are tender-crisp. Add minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.

        Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the remaining 2 tablespoons of soy sauce and sesame oil, tossing everything together. Stir-fry for another 2-3 minutes to combine flavors and heat through.

          Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over cooked brown rice or quinoa if desired.

            Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings