Chicken & Veggie Stir-Fry
Ingredients:
1 lb (450 g) chicken breast or thighs, sliced
1 red, 1 yellow, 1 green bell pepper, sliced
1 medium onion, sliced
2 cups broccoli florets
Cooked rice (for serving)
Marinade:
¼ cup low-sodium soy sauce
2 tbsp. lemon juice
1 teaspoon chopped garlic
1 tbsp grated ginger (optional)
1 tbsp. brown sugar or honey (optional)
1 teaspoon oil
1 tsp cornstarch
Salt & pepper to taste
Instructions
In a bowl, mix all marinade ingredients. Add chicken; marinate overnight.
Slice bell peppers, onions, and broccoli. Store everything separately in airtight containers.
To cook, heat oil in a wok over medium-high. Stir-fry chicken until nearly cooked, ~4-5 mins.
Add veggies and stir-fry another 4-5 minutes until crisp-tender.
Serve over rice. Store leftovers for quick, ready-to-heat meals all week.