Chicken Stir-Fry with Vegetables
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons vegetable oil
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snow peas
1 cup broccoli florets
Salt, to taste
In a medium bowl, whisk together the cornstarch, soy sauce, sesame oil, sugar, and black pepper. Add the chicken strips and toss to coat.
Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for about 30 seconds, or until fragrant.
Add the chicken to the wok and stir-fry for about 3-4 minutes, or until it is no longer pink. Remove the chicken from the wok and set it aside.
Add the onion, red and green bell peppers, snow peas, and broccoli to the wok. Stir-fry for about 2-3 minutes, or until the vegetables are crisp-tender.
Return the chicken to the wok and stir-fry for another minute or two, until everything is heated through. Season with salt to taste.
Serve hot with steamed rice.
Enjoy your delicious chicken stir-fry with vegetables!