Brain-Fueling Chicken and Vegetable Stir-fry

This chicken and vegetable stir-fry is a quick and easy way to get a healthy meal on the table. The chicken is cooked in a flavorful sauce made with soy sauce, ginger, and garlic, and the vegetables are cooked until they are tender but still have a bit of crunch. This dish is perfect for a weeknight dinner or a quick lunch.

This recipe is inspired by the classic Chinese dish, kung pao chicken. Kung pao chicken is a dish made with chicken that is cooked in a spicy sauce made with Sichuan peppercorns. This recipe is a bit milder than the classic dish, but it still has all of the flavor. I first had kung pao chicken when I was living in China. I was immediately hooked on the dish, and I have been making it ever since. Over the years, I have experimented with different ingredients and techniques, and I have finally come up with a recipe that I think is perfect. This recipe is easy to make, and it is always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, bell peppers, broccoli, and cauliflower to the skillet.
4. Cook until the vegetables are tender, about 5 minutes.
5. Stir in the cilantro.
6. Serve immediately.

Why It Works

• The chicken is cooked in a flavorful sauce made with soy sauce, ginger, and garlic.
• The vegetables are cooked until they are tender but still have a bit of crunch.
• This dish is perfect for a weeknight dinner or a quick lunch.