When life gets busy but your taste buds crave something vibrant, stir-fry is the answer. This quick, healthy meal comes together in minutes, delivering bold flavor and nourishing ingredients in every bite. Whether you’re craving a ginger-garlic glaze or a splash of sesame-soy magic, the secret to a great stir-fry starts with fresh produce—and Lake Tahoe Markets has you covered.
This week’s Market Bag is a rainbow of stir-fry-ready veggies: crisp bell peppers, tender broccoli florets, snappy snow peas, and fragrant green onions. Toss in some mushrooms for umami depth or add carrots for a touch of sweetness and crunch. With ingredients this fresh, your wok will be working overtime—in the best way.
So grab your Market Bag, fire up the pan, and let the sizzling begin. Dinner just got a whole lot easier – and tastier, too!
Healthy Chicken Stir-Fry
A tasty chicken dinner packed with nutritious veggies and coated in a tasty stir-fry sauce. Ready in nearly 30 minutes and a great way to pack lots of vegetables in one meal.
- 2 Tbsp. soy sauce
- 4 tsp. cornstarch
- ¾ cup chicken broth
- 1 Tbsp. oyster sauce
- 1 tsp. toasted sesame oil
- 1 Tbsp. honey or brown sugar
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp. vegetable oil
- 3 medium carrots, thinly sliced on the diagonal
- 1 small yellow onion, sliced
- 1 bunch broccoli florets, chopped into bite-sized pieces
- 1 red bell pepper, seeded and sliced into strips
- 1 cup sugar snap peas, sliced
- 1 Tbsp. peeled and finely minced fresh ginger
- 3 cloves garlic, minced
In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside. Heat 1 tablespoon vegetable oil in a deep non-stick skillet or wok over medium-high heat. Dab the chicken pieces dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer. Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet. Add another tablespoon of oil to the skillet before adding the carrots and onions and sauté 4 minutes. Add in broccoli, bell pepper, peas, ginger and garlic and sauté until nearly tender, about 4 minutes. Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 – 2 minutes. Toss in chicken. Season with more soy sauce to taste if desired. Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Jill Rozier, Lake Tahoe Markets
www.laketahoemarkets.com