Chicken and Vegetable Stir-Fry

Ingredients

• 1.5 lbs boneless, skinless chicken breast, sliced thin
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 carrot, sliced thin
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 1/2 cup chicken broth

Instructions

1. 1Whisk together the soy sauce, cornstarch, brown sugar, and chicken broth in a small bowl and set aside.
2. 2Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering.
3. 3Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until browned and cooked through, then remove to a plate.
4. 4Add the remaining oil, then stir-fry the bell pepper, carrot, and snap peas for 3-4 minutes until crisp-tender.
5. 5Add the garlic and ginger and cook for 30 seconds until fragrant.
6. 6Return the chicken to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the ingredients, about 2 minutes.
7. 7Serve immediately over rice.

Comments

Loading comments…