Ingredients:
- 1 lb (450g) skinless, boneless chicken breast – diced
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup zucchini – sliced or diced
- ½ cup red onion – sliced
- 1 cup mushrooms – sliced
- 2 cloves garlic – minced
- 1 tbsp soy sauce (low sodium)
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1 tsp ground ginger (or 1-inch fresh ginger, grated)
- Salt and pepper – to taste
- Cooking spray (olive oil or zero-calorie spray)
- Optional: red pepper flakes or a squeeze of lemon/lime for extra zing
Instructions:
- Prep: Spray a non-stick pan or wok with cooking spray and heat over medium-high heat.
- Cook Chicken: Add chicken and cook until no longer pink – about 5–7 minutes. Remove and set aside.
- Sauté Veggies: In the same pan, add a bit more spray if needed and toss in all veggies. Stir-fry for 5–6 minutes until tender but crisp.
- Combine: Add the chicken back to the pan. Stir in soy sauce, vinegar, garlic, ginger, and a pinch of red pepper flakes.
- Cook Together: Stir everything well and cook for another 2–3 minutes to let flavors combine.
- Finish: Taste and adjust seasoning. Squeeze some fresh lemon/lime juice if desired.
