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Colorful Crunch Chicken Stir-Fry is a vibrant and nutritious dish that brings together the best of both flavor and health. This recipe showcases an array of colorful vegetables paired with tender chicken, making it not only visually appealing but also packed with essential nutrients. The use of fresh, crisp vegetables is crucial in this dish, as they provide an exciting crunch that elevates the overall dining experience.

30-Minute Veggie-Packed Chicken Stir-Fry

Discover the vibrant and nutritious Colorful Crunch Chicken Stir-Fry, a dish that combines tender chicken and an array of fresh, crunchy vegetables. This quick stir-fry method locks in flavors and nutrients, making it perfect for busy weeknight dinners or meal prep. With a blend of soy sauce, ginger, and optional oyster sauce, each bite bursts with flavor. Serve it over rice or noodles for a satisfying and healthy meal that delights both the eyes and palate.
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Ingredients
  

2 chicken breasts, thinly sliced

1 cup bell peppers (red, yellow, green), julienned

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

2 cloves garlic, minced

1-inch piece of ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce (optional)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon red pepper flakes (optional)

1 teaspoon cornstarch mixed with 2 tablespoons water

Salt and pepper to taste

Cooked rice or noodles for serving

Instructions
 

Prep the Ingredients: Start by washing and slicing all vegetables. Be sure to keep the chicken slices around ½ inch thickness for even cooking.

    Marinate the Chicken: In a bowl, mix the sliced chicken with 1 tablespoon of soy sauce, a pinch of salt, and pepper. Let it marinate for about 5 minutes while you prepare the veggies.

      Heat the Wok/Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken, and stir-fry it for about 3-4 minutes until it's cooked through and lightly browned. Remove the chicken from the pan and set aside.

        Sauté the Aromatics: In the same pan, add 1 tablespoon of sesame oil, then toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.

          Add the Vegetables: Add the broccoli, snap peas, bell peppers, and carrots to the pan. Stir-fry the vegetables for around 4-5 minutes until they are vibrant and crisp-tender.

            Combine Everything: Return the cooked chicken to the pan and pour in the remaining soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Stir everything together and cook for an additional 2 minutes to thicken the sauce slightly. If using red pepper flakes, sprinkle them in now for some heat.

              Serve: Taste and adjust seasonings if necessary. Serve hot over cooked rice or noodles, garnished with sesame seeds or chopped green onions if desired.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings