Chicken Veggie Stir-Fry

• 1 lb boneless chicken breast, diced
• 1.5 cups broccoli florets
• 1 cup carrots, thinly sliced
• 1 red bell pepper, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds, for garnish
• 2 tbsp vegetable oilpantry staple
• 3 cups cooked rice, for servingpantry staple

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat and cook the diced chicken until golden and cooked through, about 6-7 minutes. Remove and set aside.

2. 2

   Add the remaining oil to the skillet and stir-fry the broccoli, carrots, and bell pepper until crisp-tender, about 5 minutes.

3. 3

   Add the garlic and ginger and cook for 30 seconds, until fragrant.

4. 4

   Return the chicken to the skillet, pour in the soy sauce and sesame oil, and toss everything together until well coated and heated through.

5. 5

   Sprinkle with sesame seeds and serve hot over rice.