Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
For the Stir-Fry Vegetables:
- 4 cups mixed vegetables (broccoli, bell peppers, snap peas, mushrooms, etc.)
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1 cup snap peas, ends trimmed
For the Sauce:
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon Sriracha sauce (optional, for heat)
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions:
- Marinate the Chicken:
- In a bowl, combine sliced chicken with soy sauce, minced garlic, minced ginger, salt, and pepper. Let it marinate for at least 15-20 minutes.
- Prepare the Vegetables:
- In a large skillet or wok, add the marinated chicken and cook over medium-high heat until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Stir-Fry Vegetables:
- In the same skillet, add the mixed vegetables, sliced onions, sliced bell peppers, broccoli, and snap peas. Stir-fry until the vegetables are tender-crisp.
- Make the Sauce:
- In a small bowl, mix together soy sauce, rice vinegar, minced garlic, minced ginger, and Sriracha sauce.
- Combine Everything:
- Add the cooked chicken back to the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss everything together until well-coated.
- Garnish and Serve:
- Garnish the chicken stir-fry with chopped green onions and sesame seeds. Serve it as is or over cauliflower rice.
