Chicken Thigh Stir-Fry with Peppers & Veggies

recipe

Serves: 4–6

Time: 30 minutes

Ingredients

• 1½–2 lbs boneless, skinless chicken thighs, thinly sliced

• 2 tbsp olive oil or neutral oil, divided

• 1 bell pepper, sliced

• 1 onion, thinly sliced

• 2 carrots, thinly sliced or julienned

• 1–2 cups string beans, trimmed

• 2 cloves garlic, minced

• 1 tsp fresh ginger (or ½ tsp ground ginger), optional

Stir-Fry Sauce (pantry)

• ¼ cup soy sauce (or low sodium)

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tsp sesame oil

• 1 tbsp cornstarch (optional, for thicker sauce)

• ¼ cup water or chicken broth

Instructions

1. Whisk all sauce ingredients together in a small bowl. Set aside.

2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

Add chicken in a single layer, season lightly with salt and pepper, and cook 4–6 minutes until browned and cooked through. Remove to a plate.

3. Add remaining oil to the pan. Add onions, carrots, and string beans. Cook 4–5 minutes until crisp-tender.

Add peppers, garlic, and ginger and cook 1–2 minutes more.

4. Return chicken to the pan. Pour in the sauce and toss everything together.

Simmer 2–3 minutes until the sauce thickens and coats everything nicely.

5. Adjust seasoning if needed. Add a splash of water if the sauce gets too thick.

Talk soon,

7kidskitchen