Chicken and Vegetable Stir Fry

This vibrant Chicken and Vegetable Stir Fry features tender chicken pieces and an array of julienned vegetables, creating a delightful mix of textures and flavors. The dish is seasoned with soy sauce, garlic, and ginger, balancing traditional stir-fry techniques with a touch of creativity through the use of fresh herbs. It's a quick, healthy meal that's perfect for busy weeknights and meets a variety of dietary needs.

Ingredients:

• 1 pound boneless, skinless chicken breast, sliced thinly
• 2 tablespoons vegetable oil
• 1 bell pepper, julienned
• 1 medium carrot, julienned
• 1 zucchini, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and ginger, stirring quickly to avoid burning.
4. Add the julienned bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
5. Return the cooked chicken to the pan and pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.
6. Season with salt and pepper to taste. Garnish with fresh cilantro or green onions before serving.