Wok-Tossed Chicken with Broccoli and Snap Peas

Name: Wok-Tossed Chicken with Broccoli and Snap Peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz, sliced thin boneless skinless chicken breasts; 2 tbsp vegetable oil; 1 cup broccoli florets; 1, sliced red bell pepper; 1 cup snap peas; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp, grated fresh ginger; 1 clove, minced garlic; 1 tsp cornstarch; 2 tbsp water

Chicken and vegetables stir-fried in a savory soy-ginger glaze, cooked quickly in a hot wok for crisp-tender results.

Cuisine: Chinese

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

12 oz, sliced thin boneless skinless chicken breasts
2 tbsp vegetable oil
1 cup broccoli florets
1, sliced red bell pepper
1 cup snap peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp, grated fresh ginger
1 clove, minced garlic
1 tsp cornstarch
2 tbsp water

Instructions

Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp cornstarch, and 2 tbsp water in a small bowl.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 oz sliced chicken and stir-fry for 3-4 minutes until golden brown. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 3: Pour the sauce mixture over the chicken and vegetables. Stir constantly for 1-2 minutes until sauce thickens and coats all ingredients evenly.