Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 medium carrot
  • 1 small zucchini
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil or sesame oil
  • Salt and pepper to taste

Instructions:

  1. Set Up Your Workstation:
    • Place a damp towel under your cutting board to prevent slipping.
    • If possible, use two boards—one for the chicken and one for the vegetables—to prevent cross-contamination.
  2. Prep the Chicken:
    • On your designated meat board, slice the chicken into thin strips. Set aside on a clean plate and wash your hands, knife, and cutting board thoroughly with hot, soapy water.
  3. Prep the Vegetables:
    • On a separate board, slice the bell pepper, carrot, and zucchini into thin, even strips. Mince the garlic. Keep your fingers tucked in using the “claw grip” for safety.
  4. Cook:
    • Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
    • Add vegetables and stir-fry for 3–4 minutes until crisp-tender. Return the chicken to the pan, stir in soy sauce, and cook for 1–2 minutes more.
  5. Serve:
    • Season with salt and pepper and serve hot over rice or noodles.

This stir-fry emphasizes safe food handling—separating raw meat from fresh produce—and helps practice efficient chopping, organization, and cleaning. It’s a flavorful, hands-on way to reinforce cutting board basics while creating a quick, balanced meal.