Whip up a flavorful and healthy Microgreen and Chicken Stir-Fry with tender chicken strips, a colorful medley of vegetables, and a generous handful of fresh microgreens.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups mixed microgreens (such as arugula, mustard greens, and broccoli microgreens)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions:
Marinate the Chicken:
- In a bowl, combine the thinly sliced chicken breast with soy sauce, oyster sauce, minced garlic, sesame oil, salt, and black pepper. Allow it to marinate for at least 15 minutes.
Heat the Oil:
- In a large skillet or wok, heat vegetable oil over medium-high heat.
Stir-Fry the Chicken:
- Add the marinated chicken to the hot skillet and stir-fry for about 5-7 minutes, or until it is cooked through and slightly browned. Remove the cooked chicken from the skillet and set it aside.
Sauté the Vegetables:
- In the same skillet, add the sliced red and yellow bell peppers, zucchini, and julienned carrot. Sauté the vegetables for about 3-4 minutes, or until they are tender-crisp.
Combine with Microgreens:
- Add the cooked chicken back into the skillet with the sautéed vegetables.
- Stir in the mixed microgreens and cook for an additional 2-3 minutes, just until the microgreens wilt slightly.
Adjust Seasoning:
- Taste the stir-fry and adjust the seasoning with additional soy sauce or salt and pepper if needed.
Serve:
- Plate your Microgreen and Chicken Stir-Fry and serve it hot as a delicious and nutritious meal.