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Stir-frying is a versatile cooking method that involves quickly cooking small pieces of food in a hot pan or wok, often with a small amount of oil. This technique allows ingredients to retain their natural colors, flavors, and nutrients, creating dishes that are both delicious and nutritious. Originating from ancient China, stir-frying has evolved over centuries and has been embraced by numerous cultures worldwide, each adding their unique twist to the technique.

30-Minute Veggie-Packed Chicken Stir-Fry

Discover the vibrant flavors and visual appeal of the Colorful Crunch Chicken Stir-Fry! This quick and nutritious recipe highlights the delightful combination of lean chicken, colorful bell peppers, broccoli, and other fresh veggies, all stir-fried to perfection. With its rich flavors and healthy ingredients, it’s perfect for busy weeknights or gatherings. Get ready to create a delicious meal that not only satisfies the palate but also brings a burst of color to your dinner table!
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Ingredients
  

2 chicken breasts, thinly sliced (about ½ inch thick for even cooking)

1 cup mixed bell peppers (red, yellow, green), julienned

1 cup broccoli florets

1 cup sugar snap peas

1 medium carrot, julienned

2 cloves garlic, minced

1-inch piece of ginger, freshly grated

3 tablespoons soy sauce

2 tablespoons oyster sauce (optional, for added depth)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon red pepper flakes (optional, for heat)

1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)

Salt and pepper to taste

Cooked rice or noodles for serving

Instructions
 

Prep the Ingredients: Wash and slice all vegetables, ensuring each ingredient is evenly cut for consistent cooking. Keep the chicken slices approximately ½ inch thick.

    Marinate the Chicken: In a mixing bowl, combine the sliced chicken with 1 tablespoon of soy sauce, along with a pinch of salt and pepper. Allow the chicken to marinate for about 5 minutes while you prepare the vegetables.

      Heat the Wok/Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the marinated chicken. Stir-fry the chicken for about 3-4 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside on a plate.

        Sauté the Aromatics: In the same skillet, add 1 tablespoon of sesame oil. Toss in the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant and golden, being careful not to burn them.

          Add the Vegetables: Introduce the broccoli, sugar snap peas, bell peppers, and carrot into the pan. Stir-fry the vegetables for approximately 4-5 minutes, or until they are vibrant and crisp-tender.

            Combine Everything: Return the cooked chicken to the pan, then pour in the remaining soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Stir everything well and cook for an additional 2 minutes to allow the sauce to thicken slightly. If desired, add the red pepper flakes now for an extra kick.

              Serve: Taste the stir-fry and adjust seasonings as necessary. Serve hot over cooked rice or noodles. For a beautiful presentation, garnish with sesame seeds or chopped green onions if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings