Protein-Packed Stir-Fry

Ingredients

• 1 pound chicken breast (or firm tofu)
• 1 whole bell pepper
• 2 cups broccoli florets
• 1 whole carrot
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 whole garlic cloves
• 1 teaspoon ginger
• 2 stalks green onions

Instructions

1. 1

   Wash the vegetables and protein under cold running water.

   Always wash your hands before handling food and after handling raw chicken or tofu.
2. 2

   Cut the chicken (or tofu) into bite-sized cubes using a cutting board and a kid-safe knife.

   Practice your cutting skills by keeping fingers tucked in and using a gentle sawing motion.
3. 3

   Slice the bell pepper into strips and then into smaller pieces.

   Hold the pepper securely with one hand while slicing with the other.
4. 4

   Peel and slice the carrot into thin rounds or sticks.

   Use a stable cutting board and make sure the carrot is flat to avoid slipping.
5. 5

   Chop the garlic and ginger into small pieces.

   Use the flat of the knife to crush the garlic slightly before chopping for easier handling.
6. 6

   Slice the green onions into small pieces, using both the white and green parts.

Ingredients

Instructions

1. 1

   Heat the olive oil in a large skillet or wok over medium-high heat.

   Be careful of hot oil; it can splatter. Stand back when adding ingredients.
2. 2

   Add the chicken (or tofu) and cook for about 5-7 minutes, stirring occasionally until cooked through.

   Stirring constantly helps to cook the protein evenly and prevents burning.
3. 3

   Add the garlic and ginger and stir for about 1 minute until fragrant.

   Stir quickly to avoid burning the garlic; it cooks fast!
4. 4

   Add the broccoli, bell pepper, and carrot to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

   Keep the ingredients moving in the pan to cook evenly.
5. 5

   Pour the soy sauce over the stir-fry and toss everything together until evenly coated.