Stir-Fry with Garlic-Crusted Chicken

I love vegetables and one of my favorite ways to eat them is in stir-fry! It's a quick, healthy dinner full of bright colored veggies. I can't wait for our garden to start producing this summer so we can have lots of fresh zucchini, squash, peppers, and tomatoes! 

I made this recipe up as I was hurrying to get dinner on the table. You can't ever go wrong with garlic and sesame oil, right?! I don't think so! I absolutely love the way the chicken turned out- moist and coated in garlic, sesame oil, and soy sauce. Such a yummy flavor combo.

Stir-Fry with Garlic-Crusted Chicken Recipe

3-4 Chicken breasts, trimmed and cut into 1-inch cubes

4 tsp. minced garlic, divided

2 tsp. soy sauce (may use less) + extra for drizzling 

2 tsp. sesame oil (may use less) + extra for drizzling

2 Tbsp. olive oil, divided

1 red bell pepper, cut in squares

1 yellow bell pepper, cut in squares

4-6 carrots, cut in thin strips

1 box (8oz.) mushrooms, cleaned and sliced

1 med. onion, sliced

2 zucchini, sliced

In a large skillet over medium-high heat, heat 1 Tbsp. olive oil until pan is very hot. Add cubed chicken to pan as well as 2 tsp. garlic, soy sauce, and sesame oil. Stir chicken to coat and cook evenly. Make sure chicken reaches an internal temperature of 165 degrees F. Pour chicken into a bowl and cover to keep warm.

In the same skillet add 1 Tbsp. olive oil and heat pan. When hot add red pepper, yellow pepper, carrots, mushrooms, onion, and zucchini. Add 2 tsp. garlic and drizzle soy sauce and sesame oil over veggies. Cook, stirring almost constantly, until veggies are bright, shiny, and soft. 

When finished, add the chicken to the skillet. If you need time to work on other sides, this dish will stay perfect if covered and the burner turned to low-heat, this also helps the harder carrots and peppers soften. 

Serve over rice or noodles. Other great sides: egg rolls, dumplings, fruit. 

What are your favorite stir-fry ingredients?

Comment below!

Megan