Chicken and Veggie Stir-Fry

Ingredients:

• 1 lb (450 g) chicken breast or thighs, sliced
• 1 red, 1 yellow, 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cups broccoli florets
• Cooked rice (for serving)

Marinade:

• ¼ cup low-sodium soy sauce
• 2 tbsp. lemon juice
• 1 teaspoon chopped garlic
• 1 tbsp grated ginger (optional)
• 1 tbsp. brown sugar or honey (optional)
• 1 teaspoon oil
• 1 tsp cornstarch
• Salt & pepper to taste

Instructions

1. In a bowl, mix all marinade ingredients. Add chicken; marinate overnight.
2. Slice bell peppers, onions, and broccoli. Store everything separately in airtight containers.
3. To cook, heat oil in a wok over medium-high. Stir-fry chicken until nearly cooked, ~4-5 mins.
4. Add veggies and stir-fry another 4-5 minutes until crisp-tender.
5. Serve over rice. Store leftovers for quick, ready-to-heat meals all week.