Chicken and Vegetable Stir-Fry

Grilled chicken and a mix of vegetables make a straightforward weeknight stir-fry. The soy-honey sauce brings the chicken and vegetables together.

Makes: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 1 red or yellow bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 1 cup snap peas
• 1 cup broccoli florets
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch
• Fresh cilantro and sesame seeds, to serve

Directions

1. Season the chicken with salt and pepper. Grill over medium-high heat for about 6–7 minutes per side, until the thickest part reaches 165°F. Rest briefly, then cut into bite-size pieces.
2. Heat the olive oil in a large skillet over medium heat. Cook the bell pepper, onion, mushrooms, and garlic for about 5 minutes.
3. Add the snap peas and broccoli. Whisk the soy sauce, honey, and cornstarch together in a small bowl, then pour over the vegetables. Stir-fry for 2–3 minutes more, until the vegetables are tender and the sauce coats them.
4. Return the chicken to the pan and toss to warm through. Finish with cilantro and sesame seeds.

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