Chicken, Pepper, and Pea Stir-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut oil (divided)
- 3 cloves garlic cloves (peeled and minced)
- 1 Tbsp fresh ginger (peeled and minced)
- 2 red Bell pepper (washed; seeds removed and cut into strips)
- 2 cups fresh Mushrooms cleaned and sliced (optional)
- 4 cups Snow peas (washed and strings removed)
- salt (to taste)
- 1 cup water
- 3 cups boneless, skinless Chicken breasts (halves)
- 2 Tbsps low-sodium soy sauce
- freshly ground Black pepper
- 2 cups cooked white rice (to serve)
Preparation steps
1.
Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon peanut oil and carefully swirl to coat the pan. Add half of the ginger and half of the garlic and cook until fragrant, about 15 seconds. Increase the heat to high; add peppers and cook, stirring for several minutes. Add the mushrooms and snow peas, cook until the mushrooms release their water and the snow peas are bright green, about 3 to 5 minutes.
2.
Season with salt and add 1 cup water. Stir and cook until the liquid has almost evaporated and snow peas are tender. Transfer the vegetables to a bowl.
3.
Turn the heat down to medium, add the remaining oil, garlic and ginger. Stir in the chicken; increase the heat to high. Cook, stirring frequently until chicken is cooked through and browned, about 5 to 6 minutes.
4.
Reduce heat, return vegetables to the pan, stirring to combined. Add soy sauce, season with pepper. Add a tablespoon of water if mixture is dry. Cook for several minutes or until liquid is reduced.
5.
Check seasoning, adjust if necessary. Transfer to a serving plate and serve on a bed of rice.
