Thai Chicken Stir-Fry

Ingredients

• •1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
• •2 tbsp vegetable oil
• •1 red bell pepper, sliced
• •1 yellow bell pepper, sliced
• •1 cup broccoli florets
• •3 cloves garlic, minced
• •2 tbsp soy sauce
• •1 tbsp fish sauce
• •1 tbsp brown sugar
• •1 tbsp lime juice
• •1 tsp cornstarch
• •1/4 cup water
• •Salt and pepper to taste
• •Cooked jasmine rice, for serving (optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. 2

   Add the sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

3. 3

   Remove the chicken from the pan and set aside. In the same pan, add the garlic and bell peppers. Stir-fry for 2-3 minutes until slightly tender.

4. 4

   Add the broccoli florets to the pan and continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.

5. 5

   In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, cornstarch, and water to make the sauce.

6. 6

   Return the cooked chicken to the pan with the vegetables, then pour the sauce over everything. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.

7. 7

   Serve the stir-fry over cooked jasmine rice if desired.