Chicken Stir-Fry with Vegetables

A quick, colourful chicken stir-fry with broccoli, snap peas, bell peppers, and a savoury ginger-garlic sauce. Ready in 20 minutes, completely dairy-free, and endlessly customisable with whatever vegetables you have.

What You Need

• 1 lb chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• SAUCE: 3 tablespoons soy sauce or coconut aminos, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons olive or avocado oil

Method

1. Whisk together sauce ingredients and set aside.
2. Heat oil in a wok or large skillet over high heat. Add chicken; cook 3–4 minutes until cooked through. Remove to a plate.
3. Add broccoli and bell pepper to the pan; stir-fry 3 minutes.
4. Add snap peas, garlic, and ginger; stir-fry 1 minute more.
5. Return chicken, pour sauce over everything, and toss over high heat 1–2 minutes until sauce thickens and coats.
6. Serve over steamed rice.

Tips & Notes

• Slice the chicken very thin and against the grain — it cooks faster and stays tender.
• High heat is non-negotiable for stir-fry. If your pan starts smoking slightly, that is exactly right.

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