Stir-Fried Broccoli and Carrots with Chicken: A Quick and Healthy Dinner

Prepare the Chicken: Season the thinly sliced chicken breast with a pinch of salt and pepper. If you prefer, you can marinate the chicken in a mixture of soy sauce, garlic, and ginger for extra flavor.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and stir-fry until they are fully cooked and slightly golden, about 5-6 minutes. Remove the chicken from the pan and set it aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic (and ginger, if using), and sauté for about 30 seconds until fragrant. Toss in the broccoli florets and sliced carrots, stirring frequently for about 3-4 minutes until they are tender-crisp.
Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, honey, and rice vinegar. Adjust the sweetness and saltiness to your taste. Add the cornstarch slurry to the sauce and stir well.
Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies, stirring constantly until everything is well coated. Continue cooking for another 2-3 minutes, allowing the sauce to thicken slightly.
Serve and Garnish: Transfer the stir-fry to a serving dish. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice, noodles, or quinoa.

Pre-Cut Vegetables: To save time, you can purchase pre-cut broccoli and carrots from the store. This makes prep work a breeze.
Adjust the Sauce: For a spicier version, add a dash of sriracha or red pepper flakes to the sauce.
Use Fresh Ginger: Fresh ginger adds a wonderful zing to the dish, but if you don’t have it on hand, ground ginger works as a substitute.
Meal Prep Friendly: This stir-fry makes great leftovers! Store it in an airtight container in the fridge for up to 3 days and reheat it in a skillet or microwave.

ENJOY IT AND HAPPY COOKING