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Colorful Chicken Veggie Sizzle is a vibrant and flavorful dish that brings together tender chicken and an array of fresh vegetables, making it not only visually appealing but also a nutritious choice for any meal. This dish is perfect for those looking to incorporate more vegetables into their diet while enjoying the savory taste of well-seasoned chicken. The bright colors of the peppers, zucchini, broccoli, and carrots not only enhance the dish's aesthetic but also indicate the rich array of vitamins and minerals packed into each bite.

Quick Vegetable Stir-Fry with Chicken

Discover the vibrant and nutritious Colorful Chicken Veggie Sizzle, a delicious stir-fry that combines tender chicken and a medley of fresh vegetables. This easy-to-follow recipe features bell peppers, zucchini, broccoli, and carrots, all packed with essential vitamins. Perfect for anyone looking to add more veggies to their meals, this dish is not only visually appealing but also full of flavor. Enjoy a healthy and satisfying meal that's sure to impress!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into thin strips

2 tablespoons vegetable oil (or sesame oil for a hint of nuttiness)

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

1 large carrot, julienned

3 cloves garlic, minced

1 inch fresh ginger, grated

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon oyster sauce (optional for added depth of flavor)

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)

2 green onions, finely chopped

Cooked rice or noodles, for serving

Toasted sesame seeds, for garnish

Instructions
 

Prep the Chicken: Slice the boneless chicken breasts into thin strips. This allows for quick and even cooking during stir-frying.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil (or sesame oil) over medium-high heat until it shimmers invitingly.

      Cook the Chicken: Add the chicken strips to the hot oil in a single layer, ensuring they are not overcrowded. Sauté for approximately 5-7 minutes, or until the chicken is fully cooked and no longer pink in the center. Stir occasionally for even cooking. Once done, remove the chicken from the pan and set it aside.

        Sauté the Vegetables: In the same pan, add a splash more oil if necessary. Introduce the minced garlic and freshly grated ginger, sautéing for about 30 seconds or until fragrant. Next, incorporate the julienned bell peppers, zucchini half-moons, broccoli florets, and julienned carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp, maintaining their vibrant colors.

          Combine Ingredients: Return the cooked chicken to the pan with the sautéed vegetables. Pour in the soy sauce and oyster sauce (if using), stirring to combine all ingredients. Cook for an additional minute, allowing the flavors to meld beautifully.

            Thicken the Sauce: Gradually add the cornstarch slurry to the stir-fry, stirring constantly to avoid lumps. Continue mixing until the sauce thickens beautifully, coating the chicken and veggies evenly.

              Garnish and Serve: Once the sauce has thickened, remove the dish from heat. Garnish with the finely chopped green onions and a sprinkle of toasted sesame seeds. Serve hot over a bed of fluffy cooked rice or warm noodles for a satisfying and colorful meal!

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  Presentation Tips: For an appealing presentation, use a large platter to display the colorful chicken and veggies, or serve in individual bowls, topped with extra sesame seeds for a delightful crunch.