Chicken and Vegetable Stir-Fry

 Chicken and Vegetable Stir-Fry

 Chicken and Vegetable Stir-Fry

Ingredients:

- 2 tablespoons vegetable oil

- 2 boneless, skinless chicken breasts, thinly sliced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 medium carrot, julienned

- 1 cup broccoli florets

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 1/4 cup soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon cornstarch

- 1/4 cup water

- 2 green onions, sliced

- Cooked rice, for serving

Instructions:

1. **Prepare the Ingredients:**

   - Slice the chicken breasts into thin strips. Slice the bell peppers and julienne the carrot. Mince the garlic and ginger. In a small bowl, mix the cornstarch with water to create a slurry.

2. **Cook the Chicken:**

   - Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook until it's browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

3. **Cook the Vegetables:**

   - In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the bell peppers, carrot, and broccoli, and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

4. **Combine Chicken and Vegetables:**

   - Return the cooked chicken to the pan. Add the soy sauce and oyster sauce, stirring to combine. Pour in the cornstarch slurry and continue to cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.

5. **Finish and Serve:**

   - Stir in the sliced green onions. Serve the stir-fry over cooked rice.

Enjoy this quick and easy Chicken and Vegetable Stir-Fry, perfect for a healthy and delicious meal any night of the week!

Feel free to add any personal touches or variations to suit your taste. Enjoy!