Easy Chicken and Vegetable Stir-FryIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup broccoli florets 1 cup carrots, sliced thinly 1 cup red bell pepper, sliced thinly 1 cup snap peas, trimmed 1/2 cup onion, chopped 1/4 cup soy sauce 1/4 cup rice vinegar 2 tablespoons vegetable oil 1 teaspoon ground ginger 1 teaspoon garlic powder Salt and pepper to tasteInstructions:
1.
In a large bowl, combine the chicken, broccoli, carrots, bell pepper, snap peas, and onion.
2.
In a small bowl, whisk together the soy sauce, rice vinegar, vegetable oil, ginger, garlic powder, salt, and pepper.
3.
Heat the vegetable oil in a large skillet over medium heat.
4.
Add the chicken and vegetables and stir-fry for 5-7 minutes, or until the chicken is cooked through.
5.
Add the soy sauce mixture and stir-fry for an additional 2-3 minutes, or until the sauce has thickened.
6.
Serve hot over rice or noodles.
Tips:
You can add other vegetables to this stir-fry, such as zucchini, mushrooms, or baby corn.
For a spicier stir-fry, add a pinch of red pepper flakes to the soy sauce mixture.
If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar instead.

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