Here’s a simple and flavorful Chicken and Veggie Stir-Fry recipe perfect for lunch, made in your Platinum cookware. This dish is quick, healthy, and delicious, with tender chicken and a mix of colorful vegetables, all cooked to perfection in your cookware.
Chicken and Veggie Stir-Fry in Platinum Cookware
Ingredients:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil or sesame oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 small carrot, julienned
- 1/2 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 2 tablespoons hoisin sauce (or additional soy sauce for a simpler version)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon honey or brown sugar (optional, for sweetness)
- Salt and pepper, to taste
- 2 tablespoons sesame seeds (optional, for garnish)
- Green onions, chopped (optional, for garnish)
Instructions:
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Prep the chicken:
Wash your chicken in the Platinum Acidic level 2 water. Pat it dry. Slice the chicken breasts into thin strips (about 1/2 inch thick). Season the chicken with a pinch of salt and pepper. In a small bowl, toss the chicken strips with 1 tablespoon of soy sauce. Let it marinate for about 10-15 minutes while you prep the veggies. -
Preheat the cookware:
Place your Platinum cookware over medium heat till its to warmed up. Add 1 tablespoon of olive oil or sesame oil, and allow it to heat. -
Cook the chicken:
Once the oil is heated, add the marinated chicken strips to the cookware in a single layer. Let the chicken cook for about 3-4 minutes on one side, until it’s golden and slightly crispy. Flip the chicken and cook for another 2-3 minutes until it’s cooked through. Remove the chicken from the pan and set it aside. -
Sauté the veggies:
In the same cookware, add the bell peppers, zucchini, carrots, and broccoli. Stir-fry the veggies for 5-6 minutes, or until they’re tender-crisp. You want them to retain their vibrant color and crunch. -
Add garlic and ginger:
Once the veggies are tender, add the minced garlic and ginger to the pan. Stir and cook for another 1-2 minutes until fragrant. -
Make the sauce:
In a small bowl, combine the remaining 1 tablespoon of soy sauce, hoisin sauce, rice vinegar, and honey (if using). Pour this sauce over the veggies and toss to coat. Let it cook for another 1-2 minutes to warm through and thicken slightly. -
Combine chicken and veggies:
Return the cooked chicken to the cookware, and toss everything together so the chicken is coated in the sauce and combined with the veggies. Stir-fry for an additional 1-2 minutes to ensure everything is heated through and well mixed. -
Serve:
Serve the chicken and veggie stir-fry over steamed rice, quinoa, or noodles for a complete meal. Garnish with sesame seeds and chopped green onions for extra flavor and texture.
Tips:
- Protein variation: You can easily swap out the chicken for shrimp, beef, or tofu for variety.
- Veggies: Feel free to swap in any vegetables you have on hand, like mushrooms, snap peas, or bok choy.
- Spicy version: For some heat, add a splash of sriracha sauce or a pinch of red pepper flakes to the sauce mixture.
This Chicken and Veggie Stir-Fry is quick to make, light yet satisfying, and packed with vibrant flavors. Thanks to the Platinum cookware, the ingredients are cooked evenly, locking in all the delicious moisture. Enjoy!