📖 Instructions

1. Prepare the Chicken: Cut 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce, 1 teaspoon of ginger (grated), 1 clove of garlic (minced), and a pinch of black pepper. Let it sit for at least 15 minutes—longer is better!
2. Prep the Vegetables: While the chicken marinates, chop your veggies. You’ll need 1 bell pepper (any color), 1 medium onion (sliced), 1 cup of broccoli florets, and 1/2 cup of sliced carrots. If you're short on time, pre-cut veggies are a lifesaver. I sometimes buy them. Don't tell anyone, though!
3. Slice the Kiwi: Peel and slice 2 ripe kiwis into half-moon shapes. Make sure they're not too ripe, or they'll get mushy when cooked. You want them to hold their shape.
4. Make the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey (or maple syrup for a vegan option), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes (optional, for heat). Taste and adjust the seasonings to your liking. Maybe add a dash more honey if you like it sweeter.
5. Heat the Wok (or Pan): Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the pan is screaming hot before adding the chicken. This is crucial for getting a nice sear.
6. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until it's cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside. Avoid overcooking the chicken, it will become rubbery!
7. Stir-Fry the Vegetables: Add another tablespoon of vegetable oil to the wok. Toss in the onions and bell pepper and stir-fry for 2-3 minutes, until slightly softened. Then, add the broccoli and carrots and continue to stir-fry for another 3-5 minutes, until the vegetables are crisp-tender. Nobody likes soggy veggies!
8. Combine and Simmer: Return the cooked chicken to the wok with the vegetables. Pour the sauce over the mixture and stir well to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat everything evenly. The aroma at this point is just heavenly.
9. Add the Kiwi: Gently fold in the sliced kiwi. Cook for just 1 minute, until the kiwi is heated through but still holds its shape. You don't want to overcook the kiwi, or it will become mushy and lose its flavor.
10. Serve Immediately: Serve the Kiwi Chicken Stir-Fry hot over a bed of cooked rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired. Enjoy this flavor explosion!