Measurements

• 1 lb Chicken Breast
• 2 cups Broccoli florets
• 1 cup Carrots
• 1 Green Bell Pepper
• 1 cup Snap Peas
• 1 cup Snow Peas
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Vegetable Oil
• 1/4 cup Soy Sauce (use gluten-free soy sauce for gluten-free option)
• 1 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 1/2 cup Chicken Broth
• 1 tbsp Cornstarch
• 1 tbsp Sesame Oil
• Salt, to taste
• Pepper, to taste
• 2 cups cooked Rice or Noodles

Preparation Method

• In a small bowl, mix the soy sauce, brown sugar, rice vinegar, and chicken broth.
• Set aside.
• In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
• Set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
• Add the chicken breast slices and cook until no longer pink, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of vegetable oil.
• Add the garlic and ginger, and sauté for about 1 minute until fragrant.
• Add the broccoli, carrots, green bell pepper, snap peas, and snow peas to the skillet.
• Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
• Return the cooked chicken to the skillet.
• Pour in the soy sauce mixture and stir to combine.
• Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
• Drizzle the sesame oil over the stir fry and season with salt and pepper to taste.
• Serve the chicken stir fry over cooked rice or noodles.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.