Stir-fry is one of my favorite meals. It's a great way to get lots of servings of vegetables in one dish, and the flavors are easy to change depending on the spices and sauces used. I also love the fact that once I'm finished chopping, dinner can be on the table in less than 15 minutes. While I'm a big fan of the classic teriyaki chicken, I like this recipe because it has a pretty spicy kick to it. If you're not a huge fan of spicy foods, you can easily adjust the spiciness by reducing the amount of red pepper you use.
- 1 lemon, juiced and grated
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into 1-inch strips
- 1 small head napa cabbage, sliced into 1/2-inch pieces
- 1 head broccoli, cut into small florets
- 1 large red bell pepper, seeded and thinly sliced
- 1 large orange bell pepper, seeded and thinly sliced
- 1 teaspoon peeled and finely chopped fresh ginger
- 1 1/4 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 2 scallions, thinly sliced
- sriracha (optional)
In a small bowl, combine lemon juice and soy sauce; set aside.
In a large wok on medium heat, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, broccoli, bell peppers, ginger, pepper flakes and chili powder; cook for 4–5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest and sprinkle with scallions and sriracha (if desired).