Enjoy a nutritious meal with Chicken and Vegetable Stir-Fry, a colorful dish packed with tender chicken breast and vibrant vegetables. This recipe is quick and easy to make, perfect for busy weeknights. Serve it over brown rice for a wholesome dinner.

Ingredients:

1. 1 lb boneless, skinless chicken breast, thinly sliced
2. 2 tablespoons soy sauce
3. 1 tablespoon cornstarch
4. 1 tablespoon sesame oil
5. 2 cloves garlic, minced
6. 1 teaspoon ginger, minced
7. 1/4 cup chicken broth or water
8. 2 tablespoons oyster sauce
9. 1 tablespoon hoisin sauce
10. 2 tablespoons vegetable oil
11. 4 cups mixed vegetables (bell peppers, carrots, snap peas, etc.), sliced
12. Cooked brown rice, for serving
13. Sesame seeds, for garnish (optional)
14. Sliced green onions, for garnish (optional)

Instructions:

1. Marinate the sliced chicken breast in soy sauce and cornstarch for 10-15 minutes.
2. In a small bowl, whisk together sesame oil, minced garlic, minced ginger, chicken broth or water, oyster sauce, and hoisin sauce to make the stir-fry sauce. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the marinated chicken to the hot skillet. Cook for 3-4 minutes until browned and cooked through. Remove from skillet and set aside.
5. In the same skillet, add the sliced vegetables and stir-fry for 4-5 minutes until tender-crisp.
6. Return the cooked chicken to the skillet with the vegetables.
7. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat.
8. Cook for an additional 2-3 minutes until the sauce thickens and coats everything.
9. Remove from heat and serve the Chicken and Vegetable Stir-Fry over cooked brown rice.
10. Garnish with sesame seeds and sliced green onions, if desired.
11. Enjoy your delicious and healthy stir-fry!

Suggested Pairing:

Pair your Pineapple Upside-Down Cake with a cup of freshly brewed coffee or a scoop of vanilla ice cream for a delightful dessert experience.