Ingredients:

- 1 lb chicken breast, diced

- 2 tablespoons olive oil

- 1 onion, sliced

- 1 bell pepper, sliced

- 2 cloves garlic, minced

- 1 tablespoon soy sauce

- 1 teaspoon cornstarch

- Salt and pepper to taste

- Optional: dried herbs or spices of your choice, such as garlic powder, onion powder, or red pepper flakes

Direction:

1. In a small bowl, mix together the soy sauce, cornstarch, and a pinch of salt and pepper. Set aside.

 

2. Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil and swirl to coat the pan.

 

3. Once the oil is hot, add the diced chicken to the pan. Sprinkle with a pinch of salt and pepper, and any dried herbs or spices you desire. Cook for 5-6 minutes or until the chicken is cooked through and browned on the outside. Remove the chicken from the pan and set aside.

 

4. In the same pan, add the remaining tablespoon of olive oil. Add the sliced onions, bell peppers, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.

 

5. Return the cooked chicken to the pan with the vegetables. Pour the soy sauce mixture over the chicken and vegetables, and stir to combine.

 

6. Cook for an additional 2-3 minutes to allow the sauce to thicken and coat the chicken and vegetables.

 

7. Taste and adjust seasoning as needed.

 

8. Serve the chicken stir-fry over rice or with your choice of side dish. Enjoy!