healthy chicken and vegetable stir-fry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced snap peas
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce (low sodium)
• 1 tablespoon honey
• 1 teaspoon cornstarch
• Cooked brown rice, for serving

Instructions

1. Heat sesame oil in a large wok or skillet over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Add onion, garlic, and ginger. Cook for 1 minute, until fragrant.
4. Add bell peppers, broccoli, and snap peas. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
5. In a small bowl, whisk together soy sauce, honey, and cornstarch. Pour over chicken and vegetables.
6. Cook for 1-2 minutes, stirring constantly, until sauce has thickened.
7. Serve immediately over cooked brown rice.

Notes

• For a spicier stir-fry, add 1/2 teaspoon red pepper flakes.
• Prep all vegetables ahead of time to save time during cooking.
• To store leftovers, cool completely before transferring to an airtight container. Reheat gently in a skillet with a little water or broth.
• Use a wok for authentic stir-fry flavor and even heat distribution.