Ingredients
- 1 pound skinless boneless chicken breast, slice thin and cut into cubes
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup snow peas, halved
- 1 zucchini, diced
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Heat a wok or large skillet with oil, add the chicken and cook through. Set aside. In the same skillet or wok, saute garlic and onion until the onions are tender and translucent. Add the rest of the veggies, stir, add the sauce, stir to combine.
- Add the chicken simmer for 5 minutes or until the sauce thickens and the veggies are tender. If the veggies start to stick at the bottom of the pan, add a little chicken broth or water to prevent from sticking. Set aside until ready to assemble in a container.
- Note: You may add green and red bell pepper for brighter color