Chicken and Vegetable Stir-Fry:

When it comes to a fast, wholesome, and delicious meal, it’s tough to top the versatility of a Chicken and Vegetable Stir-Fry. This dish marries the lean protein power of chicken with a vibrant medley of vegetables, all cooked to perfection in a sizzling stir-fry. Whether you’re a fitness enthusiast looking for a balanced meal or a busy individual in need of a quick, nutritious dinner, this recipe has you covered. Join us as we dive into the world of stir-fry, a culinary adventure that promises a satisfying combination of flavors and nutrients in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cups of mixed vegetables (e.g., broccoli, bell peppers, snap peas, carrots)
• 2 cloves of garlic, minced
• 2 tablespoons of low-sodium soy sauce
• 1 tablespoon of olive oil
• 1 teaspoon of ginger, grated
• Cooked brown rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken strips and cook until they are no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and ginger, then stir for about 30 seconds.
4. Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
5. Return the cooked chicken to the skillet and add the soy sauce. Stir-fry for another 2 minutes.
6. Serve the chicken and vegetable stir-fry over cooked brown rice or quinoa for a balanced meal rich in protein and vegetables.

Approximate Calories per serving (excluding rice or quinoa): 250–300 calories (varies based on portion size and ingredient quantities)

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