One-Pan Chicken Vegetable Stir Fry for Busy People

For the Stir Fry:

• 1 lb. boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil (or any cooking oil of choice)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup snap peas or green beans
• 1 medium carrot, julienned or sliced thinly
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced (optional)

For the Stir Fry Sauce:

• • ¼ cup soy sauce or tamari (for gluten-free)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce (optional for heat)

For Garnish (if desired):

• 1 tablespoon sesame seeds
• Fresh cilantro or green onions, chopped

Instructions for Chicken Vegetable Stir Fry:

1.  Prep Your Ingredients:

• Slice the chicken into thin strips, and prep the vegetables by slicing and julienning them as needed.
• In a small bowl, whisk together all the sauce ingredients until well-combined. Set aside.

2.  Cook the Chicken:

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Add the chicken strips and season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

3.  Stir Fry the Vegetables:

• In the same skillet, add another tablespoon of oil. Add the garlic and ginger (if using), sautéing for about 30 seconds until fragrant.
• Add the bell peppers, zucchini, carrots, and snap peas (or green beans). Stir-fry for about 5–6 minutes, or until the vegetables are tender-crisp. You want them to retain some texture, not get too soft.

4.  Combine Chicken and Sauce:

• Return the cooked chicken to the pan with the vegetables. Pour the stir fry sauce over the chicken and veggies, stirring everything together until coated.
• If you’d like a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and stir it into the sauce mixture before adding it to the pan. Let the sauce cook and thicken for 2-3 minutes.

5.  Serve:

• Once everything is well coated and the sauce has thickened, remove from heat. Garnish with sesame seeds and fresh cilantro or green onions. Serve your chicken vegetable stir fry hot, ideally over rice or noodles for a complete meal.