This Easy Chicken Stir Fry is a quick and flavorful meal that you can make in just 30 minutes. It's packed with colorful veggies, tender chicken, and a savory sauce that's perfect for serving over rice.

Ingredients: 2 boneless, skinless chicken breasts, sliced into thin strips. 2 tablespoons vegetable oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon honey. 1 teaspoon cornstarch dissolved in 2 tablespoons water. Sesame seeds and green onions for garnish. Cooked rice for serving.

Instructions: In a bowl, mix together soy sauce, oyster sauce, honey, and cornstarch slurry. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add sliced chicken and stir-fry for 4-5 minutes until browned and cooked through. Remove from skillet and set aside. In the same skillet, add the remaining 1 tablespoon of oil. Add garlic and ginger, stir-fry for 30 seconds. Add bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until they start to soften. Return the cooked chicken to the skillet and pour the sauce mixture over everything. Stir-fry for another 2-3 minutes until the sauce thickens and coats all the ingredients. Serve hot over cooked rice, garnished with sesame seeds and sliced green onions. Enjoy your delicious Easy Chicken Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy Instant Pot dinner that combines tender chicken, fluffy rice, and a medley of vegetables, all cooked in under 30 minutes.

Ingredients: 1 cup of white rice. 1.5 cups of chicken broth. 1 pound of boneless, skinless chicken breasts. 1 cup of frozen mixed vegetables. 1 teaspoon of garlic powder. 1 teaspoon of onion powder. 1/2 teaspoon of paprika. Salt and pepper to taste.

Instructions: In the Instant Pot, put the chicken broth, frozen mixed vegetables, and white rice. Add paprika, salt, pepper, garlic powder, and onion powder to the chicken breasts. Spread the chicken breasts that have been seasoned on top of the rice mix. Set the valve to "Sealing" and close the Instant Pot lid. Then, choose "Pressure Cook" or "Manual" for 8 minutes of high pressure. After the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, quickly let go of any remaining pressure. Take the chicken breasts out of the pot, shred them, and then put them back in with the rice and vegetables. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

In just 30 minutes, you can have a tasty and nourishing dinner with this colorful and speedy stir-fry that combines a variety of fresh vegetables and rice noodles in a savory sauce.

Ingredients: 8 oz rice noodles. 2 tbsp vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas, trimmed. 1/4 cup soy sauce. 2 tbsp oyster sauce. 1 tbsp hoisin sauce. 1 tsp sesame oil. 1/2 tsp red pepper flakes optional. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Vegetable oil should be heated over medium-high heat in a large skillet or wok. Add the chopped garlic and onion, and saut for two minutes, or until fragrant. Add the snap peas, broccoli, carrot, and bell peppers. Cook for five to seven minutes, or until the vegetables are crisp-tender. Combine the hoisin sauce, red pepper flakes, sesame oil, oyster sauce, and soy sauce in a small bowl. Place the cooked noodles in the stir-fry pan along with the vegetables, then cover the noodles with the sauce. Toss to mix, then cook for 2 to 3 minutes to thoroughly heat. To taste, add salt and pepper for seasoning. Add sesame seeds and chopped green onions as garnish. Enjoy your stir-fried rainbow vegetable noodles while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes