Quick Chicken and Veggie Stir-fry

Heat 2 tablespoons of refined peanut oil in a wok or large skillet over high heat.

Add 1 lb of boneless, skinless chicken thighs, cut into 1-inch pieces, and stir-fry until browned, about 3-4 minutes. Ensure the chicken is cooked through.

Add 1 medium yellow onion, sliced, and 2 cloves of minced fresh garlic; stir-fry until fragrant, about 1 minute.

Add 1 red bell pepper, thinly sliced, and 1 cup of broccoli florets; stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Pour in a sauce mixture of 3 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Stir well to coat everything.

Continue stir-frying for another minute until the sauce thickens slightly and everything is well-combined.

Serve immediately over cooked white rice or brown rice. Garnish with sesame seeds if desired.