Quick Crispy Chicken Stir-Fry
A vibrant, restaurant-quality stir-fry loaded with tender chicken and crisp vegetables, ready in just 30 minutes.
- Time
- 30 min
- Per serving
- 32g protein
Ingredients
- boneless, skinless chicken breasts1.5 lbs
- bell peppers (red, yellow, or orange)2 large
- broccoli florets3 cups
- snap peas1.5 cups
- garlic4 cloves
- fresh ginger1 tablespoon
- low-sodium soy sauce3 tablespoons
- rice vinegar1 tablespoon
- sesame oil2 tablespoons
- vegetable oil2 tablespoons
- cornstarch1 tablespoon
- water1/4 cup
- green onions2
Equipment
- ·cutting board
- ·large knife
- ·wok or large skillet
- ·wooden spoon
- ·small bowl
Steps
1
Cut chicken breasts into bite-sized pieces and set aside.
2
Slice bell peppers into strips, cut broccoli into florets, and snap peas lengthwise. Mince garlic and ginger.
3
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water to make the sauce.
4
Heat vegetable oil in a wok or large skillet over high heat until smoking.
5
Add chicken pieces and cook 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
6
In the same wok, add a bit more oil if needed, then quickly stir-fry broccoli and bell peppers for 3-4 minutes until tender-crisp.
7
Add snap peas, garlic, and ginger, and cook 1-2 minutes more until fragrant.
8
Return chicken to the wok and pour in the sauce. Toss everything for 1-2 minutes until sauce coats the ingredients and thickens.
9
Garnish with sliced green onions and serve immediately over rice.