Chicken, Pepper, and Snap Pea Stir-Fry
Recipe: #41104
July 06, 2023
Categories: Chicken, Peas, Peppers Asian, Wok/Stir-Fry, Boneless Pieces, Chicken Dinner, more
"This is a really yummy stir-fry recipe that we love. It's quick and easy, too. Enjoy this complete meal. Note: have rice cooked, hot and ready when stir-fry is complete."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (368.8 g)
- Calories 503.3
- Total Fat - 11.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 96.4 mg
- Sodium - 1225.8 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 2.5 g
- Sugars - 3.9 g
- Protein - 41.6 g
- Calcium - 41.9 mg
- Iron - 3.9 mg
- Vitamin C - 27 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Stir together the cornstarch and salt in a medium-size bowl.
Step 2
Add chicken and toss to coat.
Step 3
Heat the oil in a wok or large skillet over high heat.
Step 4
Add chicken and brown, without stirring, for about 1 minute.
Step 5
Cook, stirring, until the chicken is lightly browned, about 4 minutes. (The chicken does not need to be cooked through at this point.)
Step 6
Remove chicken from wok and set aside.
Step 7
Add peas and bell pepper to the wok and cook, stirring, until crisp-tender, about 4 minutes.
Step 8
Remove veggies from the wok and set aside.
Step 9
Whisk together the soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce (if using) in a bowl.
Step 10
Pour into the wok and bring to a boil.
Step 11
Reduce heat and simmer until the sauce is slightly thickened, 3-5 minutes.
Step 12
Add chicken and veggies to sauce in the wok and turn heat to medium-low and cook, stirring, until the chicken is cooked through - about 3-5 minutes.
Step 13
Serve stir-fry mixture on top of cooked, hot rice.
Step 14
Sprinkle with green onions and sesame seeds (if using).
Tips
No special items needed.
0 Reviews
You'll Also Love
