Chicken Stir-fry with Vegetables & Rice

• servings: Servings: 4
• total time: 7 minutes

Ingredients

For the Chicken:

500g chicken breast, cut into bite-sized pieces

1 tbsp olive oil

Salt & pepper to taste

1 tbsp soy sauce

1 tbsp cornstarch

For the Vegetables:

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1/2 cup snap peas

1/2 onion, sliced

2 garlic cloves, minced

For the Sauce:

3 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp honey

1 tsp sesame oil

1 tsp ginger, grated

1 tbsp water

For Serving:

2 cups cooked rice

Directions

Cook the chicken: In a bowl, toss chicken with soy sauce and cornstarch. Heat olive oil in a pan and stir-fry chicken until browned and cooked through. Remove and set aside.

Stir-fry the vegetables: In the same pan, add a bit more oil if needed and sauté garlic and onion for 1 minute. Add bell peppers, snap peas, and broccoli and stir-fry for 3–4 minutes until tender but still crisp.

Make the sauce: In a bowl, mix together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and ginger. Pour sauce into the pan with vegetables and bring to a simmer. Let it cook for 2–3 minutes until thickened.

Combine: Return chicken to the pan and toss everything together, coating it in the sauce. Serve over steamed rice and garnish with sesame seeds or green onions if desired.

Notes & Variations:

Add mushrooms or carrots for extra texture.

Use brown rice or cauliflower rice for a healthier option.

Replace chicken with shrimp or tofu for variety.