Chicken and Vegetable Stir-Fry with Ginger-Soy Sauce

Ingredients

• 1.5 lb Chicken breast
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Red bell pepper
• 1/4 cup Soy sauce
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lb chicken breast into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 1 tbsp ginger, 2 cloves garlic (minced or finely grated), and 1 tbsp cornstarch until smooth.
3. 3Heat the 1 tbsp sesame oil in a large skillet or wok over medium-high heat, about 400°F (200°C).
4. 4Add the cut chicken breast to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
5. 5Add the 1 cup broccoli florets, 1 cup carrots (sliced thinly), and 1 cup red bell pepper (cut into strips) to the skillet with the chicken. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
6. 6Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
7. 7Serve the chicken and vegetable stir-fry immediately over the 4 cups of cooked rice.

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