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9) Stir-Fry Chicken with Snap Peas and Bell Peppers

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast thinly sliced
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 2 tbsp vegetable oil divided
  • 2 cups snap peas trimmed
  • 1 large red bell pepper thinly sliced
  • 1 small yellow onion thinly sliced
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1/4 cup low-sodium chicken broth or water
  • Salt and pepper to taste
  • Cooked rice or noodles for serving

Method
 

  1. Toss sliced chicken with cornstarch and 1 tbsp soy sauce; set aside 10 minutes.
  2. Whisk remaining soy sauce, rice vinegar, honey, and broth in a small bowl.
  3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat; cook chicken until golden and just cooked through, 4–5 minutes; remove.
  4. Add remaining oil, sauté onion 2 minutes, then add bell pepper, snap peas, garlic, and ginger; stir-fry 3–4 minutes until crisp-tender.
  5. Return chicken to pan, pour sauce over, and toss until thickened, 1–2 minutes; season to taste.
  6. Serve over rice or noodles and call the kids to wash hands.