Ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions:
1. Prepare the Chicken:
- In a bowl, combine the thinly sliced chicken breasts with soy sauce and cornstarch. Toss to coat evenly and set aside for 10-15 minutes to marinate.
2. Prep the Vegetables:
- Wash all vegetables thoroughly under cold running water. Pat them dry with a clean towel.
- Cut the onion, bell pepper, broccoli, and mushrooms into thin, uniform slices or pieces. Keep them separate to add to the stir-fry later.
3. Heat the Wok or Skillet:
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
4. Cook the Chicken:
- Add the marinated chicken to the hot wok or skillet. Stir-fry for about 3-4 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside on a clean plate.
5. Cook the Vegetables:
- Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
- Add the sliced onion, bell pepper, broccoli, and mushrooms to the pan. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp but still vibrant in color.
6. Combine and Season:
- Return the cooked chicken to the pan with the vegetables. Stir everything together to combine.
- Season the stir-fry with salt and pepper to taste. You can also add a splash of soy sauce for extra flavor if desired.
7. Serve:
- Serve the chicken and vegetable stir-fry hot over cooked rice or noodles.
- Enjoy your delicious and nutritious meal prepared with safe food handling practices!
Safe Food Handling Tips:
- Wash hands thoroughly before and after handling raw chicken and vegetables.
- Use separate cutting boards and utensils for raw meats and vegetables to prevent cross-contamination.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
- Refrigerate leftovers promptly in shallow containers to prevent bacterial growth.
By following these safe food handling practices while preparing this Chicken and Vegetable Stir-Fry, Bedford residents can enjoy a flavorful and wholesome meal with peace of mind.