Gut-Friendly Chicken and Vegetable Stir-Fry

Marinade In a bowl, combine the marinade ingredients: low-sodium soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic.

2.Add the sliced chicken breast to the marinade and let it sit for at least 15 minutes.

Stir-Fry Heat olive oil in a large skillet or wok over medium-high heat.

4.Add the marinated chicken and stir-fry until cooked through, about 5-6 minutes.

5.Remove the cooked chicken from the skillet and set aside.

6.In the same skillet, add the sliced bell peppers, zucchini, broccoli florets, and snap peas.

7.Stir-fry the vegetables for about 5 minutes until crisp-tender.

8.Return the cooked chicken to the skillet with the vegetables.

Sauce In a small bowl, whisk together the sauce ingredients: low-sodium soy sauce, rice vinegar, honey, and cornstarch dissolved in water.

10.Pour the sauce over the chicken and vegetables.

11.Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce has thickened.

12.Garnish with sliced green onions and serve the gut-friendly chicken and vegetable stir-fry hot.