Quick & Healthy Chicken Breast Stir-fry with Mixed Vegetables

1.In a small bowl, whisk together all the sauce ingredients (soy sauce, water, rice vinegar, cornstarch, honey/maple syrup, and black pepper) until the cornstarch is fully dissolved. Set aside.

2.Pat the chicken cubes dry with paper towels. Season lightly with a pinch of salt and pepper.

3.Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat until shimmering.

4.Add the chicken cubes to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.

5.Add the sliced carrots and broccoli florets to the same pan. Stir-fry for 3 minutes until they begin to soften slightly.

6.Add the red bell pepper and snow peas to the pan. Continue to stir-fry for another 2 minutes until the vegetables are crisp-tender.

7.Push the vegetables to one side of the pan. Add the minced garlic and grated ginger to the empty space and sauté for about 30 seconds until fragrant.

8.Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it evenly over the chicken and vegetables.

9.Toss everything together quickly and continuously. Cook for 1-2 minutes, allowing the sauce to bubble and thicken into a glossy glaze that coats all ingredients. Do not overcook, as the vegetables should remain crisp.

10.Remove from heat immediately. Serve hot, garnished with toasted sesame seeds if desired. This stir-fry pairs excellently with brown rice or quinoa.