A quick and flavorful stir-fry that’s perfect for those fresh summer peppers and snow peas. Plus it’s an entree for the whole family will enjoy! It’s deliciously saucy, perfectly hearty, it makes for a great weeknight meal, and of course, it will leave you wanting more!
Prep Time: 10 mins. Cook Time: 15 mins. Total Time: 25 mins.
Ingredients
Sauce
3/4 cup low-sodium chicken broth
3 1/2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 1/2 tbsp sambal oelek (use more or less to taste)
1 tbsp rice vinegar
1 tbsp granulated sugar
4 tsp cornstarch
Stir Fry
1 1/4 lbs boneless, skinless chicken breast, cut into cubes
2 tbsp olive oil, divided
Salt
1/2 yellow onion
1 tbsp peeled and minced fresh ginger
3 cloves garlic, minced
1 yellow bell pepper
1 red bell pepper
1 1/3 cups diagonally sliced snow peas
1/2 cup unsalted roasted peanuts
2 pcs green onions
sesame seeds
rice for serving
Instructions:
For the sauce:
In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined, set aside.
For the stir-fry:
1.Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
2. Add chicken, season lightly with salt (about 1/4 tsp) and cook, turning occasionally until chicken has cooked through about 6 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet.
3. Add onion, ginger and garlic and saute 1 minute. Add in bell peppers and snow peas and saute 2 minutes.
4. Whisk sauce mixture once more then pour into skillet over veggies. Cook and stir until sauce has thickened and veggies are tender, about 2 minutes.
5. Toss in chicken and warm through, season with salt if needed. Serve warm over rice topped with peanuts, green onions and sesame seeds.
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