# What You’ll Need:
→ Protein
01 - 500 g skinless, boneless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 100 g sugar snap peas, trimmed
06 - 1 small zucchini, julienned
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
→ Sauce
10 - 3 tbsp light soy sauce (low sodium)
11 - 1 tbsp rice vinegar
12 - 1 tsp sesame oil
13 - 1 tsp cornstarch mixed with 2 tbsp water
→ For Cooking
14 - 1 tbsp vegetable oil (such as canola or sunflower)
# How to Make It:
01 - In a small bowl, mix the light soy sauce, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
02 - Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken slices and stir fry for 3–4 minutes until lightly golden and just cooked through. Remove chicken from the pan and set aside.
03 - In the same pan, add garlic and ginger; stir fry for 30 seconds until fragrant.
04 - Add bell peppers, carrot, sugar snap peas, and zucchini. Stir fry for 3–4 minutes until vegetables are just tender but still crisp.
05 - Return the chicken to the pan. Pour in the sauce and toss everything together. Stir fry for another 2–3 minutes until the sauce thickens and coats the ingredients.
06 - Sprinkle with spring onions, toss gently, and serve immediately.
