Tender chicken, crisp vegetables, and a savoury soy-ginger sauce come together in one quick skillet meal. Made with red pepper, green beans, and green onions, this colourful stir-fry delivers takeout-inspired flavour in under 30 minutes. Serve over rice or noodles for an easy weeknight dinner packed with protein and vegetables.
Ingredients
1 pkg Beef & Broccoli Stir-Fry Seasoning
3⁄4 cup water
2 tbsp low-sodium soy sauce
2 tbsp oil
1 lb (450 g) boneless, skinless chicken breasts, about 2
1 large red bell pepper
1 bunch green onion, about 9 stalks
2 cups trimmed green beans
Preparation
In a small bowl, stir together seasoning, water, and soy sauce. Set aside.
In Wok, heat oil over medium-high heat. Meanwhile, cut chicken into bite-size pieces.
Add chicken to wok; stir-fry until cooked, 6 min.
Meanwhile, thinly slice pepper. Slice green onion roughly the same length as the green beans.
Add veggies to wok. Stir-fry until tender-crisp, 2–3 min.
Add reserved seasoning mixture; stir-fry until sauce thickens, about 30 sec.
