Healthy Stir-Fried Vegetables with Lean Meat

Prepare the Stir-Fry Sauce In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, sesame oil, honey, cornstarch, and chicken or vegetable broth. Set aside.

Cook the Meat Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and beef to the skillet and stir-fry until browned and cooked through. Remove the cooked meat from the skillet and set aside.

Sauté the Onion and Garlic In the same skillet or wok, add another tablespoon of oil and sauté the onion and garlic until softened and fragrant.

Add the Vegetables Add the sliced bell peppers, broccoli florets, sugar snap peas, julienned carrot, and sliced mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Add the Meat and Stir-Fry Sauce Return the cooked meat to the skillet and pour in the prepared stir-fry sauce. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.

Garnish and Serve Garnish the stir-fry with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.