Chicken and Vegetable Stir-Fry

Ingredients

For the Stir-Fry Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch

For the Stir-Fry:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sugar snap peas, trimmed
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• Cooked rice or noodles for serving

Instructions

For the Stir-Fry Sauce:

1. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, honey, rice vinegar, and cornstarch. Set aside.

For the Stir-Fry:

1. In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat.
2. Add the sliced chicken to the hot wok and stir-fry for 3-4 minutes, or until it’s no longer pink. Remove the chicken from the wok and set it aside.
3. Heat the remaining 1 tablespoon of vegetable oil in the wok.
4. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
5. Add the broccoli florets, red bell pepper, yellow bell pepper, sugar snap peas, and carrot to the wok. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
6. Return the cooked chicken to the wok.
7. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
8. Continue cooking for an additional 2-3 minutes, or until the sauce thickens.
9. Serve your Chicken and Vegetable Stir-Fry hot, over cooked rice or noodles, as a delicious and balanced meal.

This Chicken and Vegetable Stir-Fry is a colorful and nutritious dish that’s perfect for a quick and wholesome dinner. Enjoy the flavors and textures of this delightful stir-fry!