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Cooking chicken to achieve that golden brown, tender texture is essential for a great stir-fry. Here are some valuable techniques:

One-Pan Chicken and Veggie Stir-Fry Delight

Looking for a quick and healthy dinner option? Try the One-Pan Chicken and Veggie Stir-Fry Delight! This nutritious meal can be prepared in under 30 minutes and is packed with lean protein and vibrant vegetables like broccoli, bell peppers, and carrots. With minimal cleanup and endless flavor variations, this recipe is perfect for busy lifestyles. Create a satisfying dish that nourishes your body and excites your taste buds—all in one pan!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

2 cups broccoli florets

1 bell pepper (any color), sliced into thin strips

1 medium carrot, julienned

1 cup snap peas

3 cloves garlic, minced

1-inch piece fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

2 tablespoons sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons of water (optional, for thickening)

Salt and pepper, to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or sliced green onions (for garnish)

Instructions
 

Prep the Ingredients: Start by slicing the chicken breasts into thin strips. Cut broccoli into bite-sized florets, slice the bell pepper, julienne the carrot, and rinse the snap peas under cold water. Mince the garlic and grate the fresh ginger to prepare for cooking.

    Marinate the Chicken: In a mixing bowl, combine the sliced chicken with 1 tablespoon of soy sauce, a sprinkle of salt, and ground pepper. Toss the chicken to ensure it's evenly coated. Let it marinate for 10 minutes to enhance the flavor.

      Heat the Pan: Using a large non-stick skillet or wok, warm 1 tablespoon of sesame oil over medium-high heat until it shimmers.

        Cook the Chicken: Add the marinated chicken strips to the heated pan in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once cooked, remove the chicken from the pan and set aside on a plate.

          Sauté the Veggies: In the same skillet, add the remaining tablespoon of sesame oil. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Next, add the broccoli, bell pepper, julienned carrot, and snap peas. Stir-fry the vegetables for around 5 minutes, or until they are vibrant and tender-crisp.

            Combine Chicken and Sauce: Return the cooked chicken to the skillet. In a small bowl, whisk together the remaining soy sauce and honey (or maple syrup). Pour this mixture over the chicken and veggies, mixing well to coat everything evenly. If you prefer a thicker sauce, stir in the cornstarch mixture and continue cooking for another minute until the sauce thickens.

              Garnish and Serve: Once everything is heated through and well-coated in the sauce, remove the pan from heat. Serve hot, garnished with a sprinkle of sesame seeds along with fresh cilantro or thinly sliced green onions for a pop of color.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4