Chicken and Veggie Stir-Fry

1.In a small bowl, whisk together the soy sauce, grated ginger, rice vinegar, honey, water, and cornstarch until smooth; set aside.

2.Heat olive oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the sliced chicken breast to the pan, season lightly with salt and pepper, and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove chicken from the pan and set aside.

4.In the same pan, add the minced garlic and stir-fry for 30 seconds until fragrant.

5.Add the red and yellow bell peppers, carrot, broccoli florets, and snap peas. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender but still vibrant in color.

6.Return the cooked chicken to the pan with the vegetables. Pour the prepared soy-ginger sauce over the mixture and toss to coat evenly.

7.Cook for an additional 2-3 minutes, stirring frequently, until the sauce has thickened and everything is heated through.

8.Remove from heat and stir in the sliced green onions.

9.Transfer the stir-fry to serving plates and sprinkle with toasted sesame seeds if desired.

10.Serve immediately, ideally with a side of steamed brown rice or quinoa for a complete, wholesome meal.