This recipe is quick, nutritious, and perfect for a balanced daily meal.
Ingredients
- Protein: 500g Chicken breast (cut into bite-sized cubes)
- Vegetables: 1 Red bell pepper, 1 Green bell pepper, 1 Medium zucchini (sliced), 1 cup Broccoli florets, and 1 Carrot (thinly sliced).
- Aromatics: 3 cloves Garlic (minced), 1-inch piece of Ginger (grated), and 1 small Onion (chopped).
- Sauce: 3 tbsp Soy sauce, 1 tbsp Oyster sauce (optional), 1 tsp Honey or Brown sugar, and 1 tsp Sesame oil.
- Cooking Oil: 2 tbsp Olive oil or Vegetable oil.
- Garnish: Fresh cilantro (Hara dhania) and sesame seeds.
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil. Set it aside.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the same pan. Stir in the onion, garlic, and ginger. Sauté for about 1 minute until fragrant.
- Stir-Fry Vegetables: Toss in the carrots and broccoli first (as they take longer), followed by the bell peppers and zucchini. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Combine: Add the cooked chicken back into the pan with the vegetables. Pour the prepared sauce over everything.
- Final Toss: Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.
- Serve: Garnish with fresh cilantro and serve hot, either on its own or with a side of brown rice or quinoa.
