chicken stir fry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/4 cup stir-fry sauce
• Cooked rice, for serving

Instructions

1. In a bowl, combine chicken with 2 tablespoons of soy sauce and cornstarch. Marinate for 15 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add marinated chicken and cook until browned and cooked through.
4. Add bell peppers, onion, garlic, broccoli, and carrots to the skillet.
5. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
6. Pour in stir-fry sauce and cook for 1-2 minutes, stirring constantly, until sauce has thickened.
7. Serve immediately over cooked rice.

Notes

• For a spicier stir-fry, add a pinch of red pepper flakes.
• Prep all your vegetables before starting to speed up the cooking process.
• Don't overcrowd the skillet; cook in batches if necessary to ensure even browning.
• Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.