Chicken and Veggie Stir Fry with Julien Cut Veg

This vibrant Chicken and Veggie Stir Fry combines tender chicken breast with a colorful array of julienned vegetables, creating a delightful mix of textures and flavors. The dish is enhanced with a savory soy-garlic sauce, making it a wholesome and satisfying meal that respects traditional stir-frying techniques while adding a creative touch with the choice of vegetables.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1 bell pepper, julienned
• 1 medium carrot, julienned
• 1 zucchini, julienned
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Salt and pepper to taste
• Sesame seeds for garnish
• Green onions, chopped for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast and season with salt and pepper. Stir-fry until the chicken is cooked through, about 5-7 minutes.
3. Add the minced garlic and grated ginger, stir-frying for an additional minute until fragrant.
4. Add the julienned bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and honey. Pour the sauce over the stir-fried chicken and vegetables, tossing to coat evenly.
6. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and garnish with sesame seeds and chopped green onions before serving.