Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cups (300 g) mixed bell peppers, sliced (red, yellow, green)
  • 1 cup (150 g) broccoli florets
  • 1 cup (150 g) snap peas
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh ginger, grated
  • 1/4 cup (60 ml) soy sauce (or tamari for gluten-free)
  • 2 tablespoons (30 g) honey (or maple syrup for vegan)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) cornstarch mixed with 2 tablespoons (30 ml) water to form a slurry
  • 1 teaspoon (5 ml) sesame oil

Instructions:

  1. Slice the chicken, vegetables, and mince garlic and ginger.
  2. In a mixing bowl, combine soy sauce, honey, rice vinegar, and sesame oil. Add cornstarch slurry and mix well.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add sliced chicken to the skillet; sauté until its no longer pink (about 5-7 minutes).
  5. Add garlic, ginger, and mixed vegetables; stir-fry for about 3-5 minutes until tender-crisp.
  6. Pour the sauce over the stir-fry, stirring until everything is well coated and the sauce thickens (about 2-3 minutes).
  7. Remove from heat, and serve immediately over rice or noodles.