Ingredients:

  • 2 tablespoons canola oil
  • 1 pound chicken breast, sliced thinly or tofu for a vegetarian option
  • 1 cup bell peppers, sliced (mixed colors)
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 3 green onions, chopped (for garnish)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon substitute for sake
  • 1 teaspoon cornstarch, mixed with 2 teaspoons water
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated

Instructions:

  1. In a mixing bowl, whisk together soy sauce, rice vinegar, water, brown sugar, sake replacement, garlic, and ginger. Set aside.
  2. If using chicken, marinate in 2 tablespoons of sauce for about 10 minutes for extra flavor.
  3. In a wok or large skillet, heat canola oil over medium-high heat until shimmering.
  4. Add sliced chicken or tofu, cooking until browned and cooked through (about 5-7 minutes). Remove from the pan and set aside.
  5. In the same pan, add bell peppers, broccoli, and carrot. Cook for about 3-5 minutes, until vibrant and tender-crisp.
  6. Return the protein to the pan, pouring in the sauce. Stir well and bring to a simmer.
  7. Add the cornstarch slurry to the pan and stir until the sauce thickens. Cook for an additional 1-2 minutes.
  8. Garnish with chopped green onions and enjoy!