Savory Chicken and Vegetable Stir-Fry

This delightful stir-fry combines tender chicken breast with a colorful medley of bell peppers, broccoli, mushrooms, and carrots, all simmered in a savory beef broth and served over fluffy brown rice. The dish balances traditional stir-fry techniques with a contemporary twist, making it a wholesome and satisfying meal that's both nutritious and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1 cup carrots, julienned
• 2 cups beef broth
• 2 cups cooked brown rice
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. Stir in the bell peppers, broccoli, mushrooms, and carrots, cooking for another 3-5 minutes until the vegetables are tender but still crisp.
5. Pour in the beef broth and soy sauce, bringing the mixture to a gentle simmer for about 5 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve the stir-fry over a bed of warm brown rice, garnished with sesame seeds and sliced green onions.