Tender chicken, crisp veggies, and creamy dill ranch sauce make this a fresh, quick option for any night.
# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized strips
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snap peas, trimmed
04 - 1 small red onion, thinly sliced
05 - 1 cup carrots, julienned
→ Dill Ranch Sauce
06 - 1/3 cup ranch dressing
07 - 2 tbsp fresh dill, chopped
08 - 1 tbsp lemon juice
09 - 1 garlic clove, minced
10 - 1/4 tsp black pepper
→ For Stir-Frying
11 - 2 tbsp olive oil
12 - Salt, to taste
# Directions:
01 - In a small bowl, whisk together the ranch dressing, dill, lemon juice, garlic, and black pepper. Set aside.
02 - Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the chicken strips and season lightly with salt. Stir-fry for 4–5 minutes until golden and just cooked through. Remove the chicken from the skillet and set aside.
03 - Add the remaining olive oil to the skillet. Add the bell pepper, snap peas, red onion, and carrots. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
04 - Return the cooked chicken to the skillet. Pour the prepared dill ranch sauce over the chicken and vegetables. Stir gently to coat everything and heat through for 1–2 minutes. Adjust seasoning if necessary and serve immediately.
