Chicken & Vegetable Stir Fry

Ingredients

• 14 ozchicken breast(thinly sliced)
• 1 cupbroccoli florets
• 1 cupsnap peas
• 1 largebell pepper(sliced (any color))
• 1 cupcarrots(julienned)
• 3 tbsplow-sodium soy sauce
• 1 tbspoyster sauce
• 1 tbspcornstarch(mixed with 2 tbsp water)
• 3 clovesgarlic(minced)
• 1 tspfresh ginger(grated)
• 1 tspsesame oil
• 1 tbspavocado oil
• 1 cupcooked brown rice(for serving)

Instructions

1. 1

   Slice chicken into thin strips and season lightly with salt and pepper.

2. 2

   Mix soy sauce, oyster sauce, and cornstarch slurry in a bowl.

3. 3

   Heat avocado oil in a wok or large skillet over high heat until shimmering.

4. 4

   Add chicken in a single layer and cook for 3–4 minutes without stirring, then flip and cook another 2 minutes. Remove and set aside.

5. 5

   Add garlic and ginger to the hot pan and cook for 30 seconds.

6. 6

   Add broccoli, carrots, and snap peas. Stir fry for 3–4 minutes until just tender.

7. 7

   Add bell pepper and cook for 1 more minute.

8. 8

   Return chicken to the pan, pour sauce over everything, and toss to coat.

9. 9

   Drizzle sesame oil over the top, stir once more, and serve over brown rice.

Pro Tips

• ✓High heat is essential for a proper stir fry — don't overcrowd the pan or you'll steam instead of fry.
• ✓Slice chicken when it's slightly frozen for thinner, more uniform pieces.
• ✓Prep all vegetables before you start cooking — stir fry moves fast.
• ✓Swap chicken for shrimp or tofu for an equally delicious variation.