# Ingredients:
→ Main Ingredients
01 - 1 pound chicken breast, tofu, shrimp, or thinly sliced beef, cut into bite-sized pieces
02 - 1 cup broccoli florets
03 - 1 red bell pepper, diced
04 - 1 medium carrot, sliced
05 - 1/2 cup green peas
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, finely grated
08 - 1 tablespoon vegetable oil, plus more as needed for cooking
09 - 1 teaspoon sesame seeds, for garnish
10 - Fresh cilantro, chopped, for garnish
→ Stir-Fry Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water, creating a slurry
15 - 1/2 teaspoon sesame oil (optional)
16 - 1/2 teaspoon red pepper flakes or sriracha, for heat (optional)
# Directions:
01 - Chop all vegetables and selected protein into uniform, bite-sized pieces. In a small bowl, combine soy sauce, honey or maple syrup, rice vinegar, cornstarch slurry, and optional sesame oil and red pepper for the stir-fry sauce. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chosen protein and sauté for 4 to 5 minutes, stirring occasionally, until cooked through. Transfer protein to a separate plate and reserve.
03 - If necessary, add a small amount of oil to the pan. Add broccoli florets, diced red bell pepper, sliced carrot, and peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender. Stir in minced garlic and grated ginger; cook for 30 seconds, stirring continuously.
04 - Return the cooked protein to the pan with the vegetables. Pour in prepared stir-fry sauce, mixing thoroughly to coat all contents. Allow to cook for an additional 1 to 2 minutes, or until the sauce thickens and glazes the ingredients.
05 - Remove the stir-fry from heat. Top with toasted sesame seeds and chopped fresh cilantro. Serve warm, accompanied by cooked rice or noodles if desired.
