# What You'll 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
→ For Cooking
17 - 2 teaspoons vegetable oil
# Directions:
01 - Whisk together soy sauce or tamari, oyster sauce if using, rice vinegar, sesame oil, ginger, garlic, chili flakes, and cornstarch slurry in a small bowl. 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 cooked through, approximately 4 to 5 minutes. Transfer chicken to a clean plate.
03 - Add remaining oil to the pan. Add broccoli, carrot, and snap peas. Stir-fry for 2 minutes.
04 - Add bell peppers and zucchini. Continue stir-frying for 2 to 3 minutes until vegetables reach crisp-tender texture.
05 - Return cooked chicken to the pan with prepared sauce. Toss all ingredients together and cook for 2 to 3 minutes until sauce thickens and coats everything evenly.
06 - Garnish with sliced spring onions and serve immediately.
