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In today’s fast-paced world, finding the time to prepare healthy meals can often feel like a daunting task. That’s where the One-Pan Chicken and Veggie Stir-Fry Delight comes into play, offering a quick, nutritious, and flavorful solution for busy weeknights. This recipe not only simplifies the cooking process but also minimizes cleanup, making it an ideal choice for those seeking efficiency in the kitchen. Packed with protein, vibrant vegetables, and a delicious sauce, this dish is sure to please the whole family while keeping your health goals on track.

One-Pan Chicken and Veggie Stir-Fry Delight

Discover the joy of quick and nutritious meals with the One-Pan Chicken and Veggie Stir-Fry Delight! This easy recipe combines lean chicken with a colorful medley of fresh vegetables, creating a delicious and balanced dish perfect for busy weeknights. Minimal cleanup, vibrant flavors, and essential nutrients make this stir-fry a family favorite. Get ready to whip up a meal that not only satisfies your taste buds but also supports your health goals. Enjoy the simplicity of one-pan cooking!
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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 water (optional, for thickening)

Salt and pepper, to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or green onions (for garnish)

Instructions
 

Prep the Ingredients: Begin by slicing the chicken breasts into strips. Chop the broccoli into florets, slice the bell pepper, julienne the carrot, and wash the snap peas. Mince the garlic and grate the ginger.

    Marinate the Chicken: In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce, a pinch of salt, and pepper. Allow it to marinate for about 10 minutes for extra flavor.

      Heat the Pan: In a large, non-stick skillet or a wok, heat 1 tablespoon of sesame oil over medium-high heat.

        Cook the Chicken: Add the marinated chicken strips to the pan in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

          Sauté the Veggies: In the same pan, add the remaining tablespoon of sesame oil. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the broccoli, bell pepper, carrots, and snap peas. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

            Combine Chicken and Sauce: Return the cooked chicken to the pan. In a small bowl, whisk together the remaining soy sauce and honey (or maple syrup). Pour over the chicken and vegetables, tossing everything to coat evenly. If you prefer a thicker sauce, add the cornstarch mixture at this point and stir until the sauce thickens.

              Garnish and Serve: Once everything is heated through and well-coated in sauce, remove from heat. Serve hot, garnished with sesame seeds and either fresh cilantro or chopped green onions.

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