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Instructions:
- Prepare the Sauce:
- In a small bowl, mix together the soy sauce, honey, vinegar, ginger, garlic, and cornstarch mixture (if using). Set aside.
- Cook the Chicken:
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they’re browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining oil. Add the bell peppers, zucchini, carrot, broccoli, snap peas, and mushrooms.
- Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
- Combine & Serve:
- Return the cooked chicken to the skillet and pour the sauce over the mixture.
- Toss everything together and cook for an additional 2 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.
- Serve warm over brown rice, quinoa, or cauliflower rice for a low-carb option.
This Chicken and Vegetable Stir-Fry is quick to make, full of flavor, and easy to adapt with whatever veggies you have on hand. Enjoy this wholesome, balanced meal any night of the week!
