Ingredients:

  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 green onions, sliced
  • ¼ cup chicken broth or water
  • 3 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water

Instructions:

  1. Combine chicken strips, soy sauce, rice vinegar, and cornstarch in a bowl. Let marinate for at least 10 minutes.
  2. Slice bell pepper, chop broccoli into florets, and trim snap peas.
  3. Preheat the wok or skillet over medium-high heat.
  4. Add vegetable oil. Once hot, add marinated chicken strips. Cook until browned and cooked through, about 5-6 minutes.
  5. Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
  6. Toss in bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until tender-crisp.
  7. Pour in chicken broth, soy sauce, honey/maple syrup, and sesame oil. Stir to combine.
  8. Add the cornstarch mixture and stir until the sauce thickens, about 1-2 minutes.
  9. Garnish with sliced green onions and serve immediately.