Chicken Stir-Fry, Sauteed Mixed Vegetables and Soy Ginger Sauce

Ingredients

• 2 tbsp Olive Oil
• 3 cloves Garlic (finely minced)
• 1 cup Carrot (sliced 1/4-inch thick on a diagonal)
• 2 cups Broccoli (cut into small florets)
• 1 cup Red Bell Pepper (deseeded and sliced into strips)
• 1 cup Snap Peas (trimmed)
• 2 tbsp Water
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Heat the olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the minced garlic and sauté for 30-45 seconds until fragrant. Be careful not to let it brown or burn.

2. 2

   Add the sliced carrots and broccoli florets to the skillet. These are the hardest vegetables and need a head start. Sauté for 3-4 minutes, stirring frequently, until they begin to brighten in color and become slightly tender.

3. 3

   Carefully pour the water into the hot skillet—it will sizzle and create steam. Immediately cover with a tight-fitting lid and let the vegetables steam for 2 minutes. This step helps cook the carrots and broccoli to a perfect crisp-tender texture without overcooking.

4. 4

   Uncover the skillet. Add the sliced red bell pepper and snap peas. Continue to sauté, stirring constantly, for another 2-3 minutes. The vegetables should be vibrant, glossy, and still have a slight bite.

5. 5

   Remove the skillet from the heat. Season with salt and freshly ground black pepper. Drizzle with the fresh lemon juice and toss everything together to combine. Serve immediately for the best texture and flavor.

Ingredients

• 0.5 cup low sodium soy sauce
• 0.25 cup water
• 2 tbsp fresh ginger (peeled and finely grated)
• 3 clove garlic (minced)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• 0.25 tsp red pepper flakes (optional)

Instructions

1. 1

   In a small saucepan, combine the low sodium soy sauce, 1/4 cup of water, grated ginger, minced garlic, rice vinegar, maple syrup, and toasted sesame oil. Whisk everything together.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. This should take about 2-3 minutes.

3. 3

   While the sauce is heating up, prepare the cornstarch slurry. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until it forms a smooth, lump-free paste.

4. 4

   Once the sauce is simmering, slowly pour the cornstarch slurry into the saucepan while whisking continuously to prevent any lumps from forming.

5. 5

   Continue to cook, whisking constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. It will have the consistency of a thin syrup.

6. 6

   Remove the saucepan from the heat. The sauce will continue to thicken as it cools. Use immediately as a warm sauce or allow it to cool completely before storing in an airtight container in the refrigerator.