# Components:
→ Main
01 - 1 pound protein of choice (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, thinly sliced
05 - 1/2 cup green peas
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon neutral cooking oil, plus more if needed
→ Garnishes
09 - 1 teaspoon sesame seeds
10 - Chopped fresh cilantro
→ 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
15 - 1/2 teaspoon sesame oil (optional)
16 - 1/2 teaspoon red pepper flakes or sriracha (optional, for heat)
# Directions:
01 - Cut protein and vegetables into bite-sized pieces. Combine soy sauce, honey or maple syrup, rice vinegar, cornstarch slurry, sesame oil, and red pepper flakes or sriracha in a small bowl. Set stir-fry sauce aside.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add protein and sauté for 4–5 minutes until fully cooked. Transfer protein to a plate and set aside.
03 - In the same pan, add more oil if necessary. Add broccoli florets, diced bell pepper, sliced carrot, and peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger; cook for 30 seconds until fragrant.
04 - Return cooked protein to pan. Pour in prepared stir-fry sauce and mix thoroughly. Cook for 1–2 minutes, stirring constantly, until sauce thickens and evenly coats all components.
05 - Remove from heat and garnish with sesame seeds and chopped fresh cilantro. Serve warm, accompanied by steamed rice or noodles if desired.
