# What You Need:
→ Protein
01 - 1.1 lb skinless, boneless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 3.5 oz snap peas, trimmed
06 - 1 medium carrot, julienned
07 - 3.5 oz broccoli florets
08 - 2 spring onions, sliced
→ Sauce
09 - 2 tablespoons low-sodium soy sauce or tamari
10 - 2 tablespoons oyster sauce, optional
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 1 tablespoon fresh ginger, grated
14 - 2 garlic cloves, minced
15 - 1 teaspoon chili flakes, optional
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water
→ Cooking
17 - 2 teaspoons vegetable oil (canola or avocado oil)
# Steps:
01 - In a small bowl, whisk together soy sauce or tamari, oyster sauce if using, rice vinegar, sesame oil, ginger, garlic, chili flakes, and cornstarch slurry. Set aside.
02 - Heat 1 teaspoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken slices and stir-fry until lightly golden and just cooked through, approximately 4 to 5 minutes. Remove chicken from the pan and set aside.
03 - Add the remaining oil to the pan. Add broccoli, carrot, and snap peas. Stir-fry for 2 minutes.
04 - Add bell peppers and zucchini; continue to stir-fry for another 2 to 3 minutes until vegetables are crisp-tender.
05 - Return the chicken to the pan along with the prepared sauce. Toss everything together and cook for 2 to 3 minutes until the sauce thickens and everything is well coated.
06 - Garnish with sliced spring onions and serve immediately.
