"This is a really yummy stir-fry recipe that we love. It's quick and easy, too. Enjoy this complete meal. Note: have rice cooked, hot and ready when stir-fry is complete."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Stir together the cornstarch and salt in a medium-size bowl.

Step 2

Add chicken and toss to coat.

Step 3

Heat the oil in a wok or large skillet over high heat.

Step 4

Add chicken and brown, without stirring, for about 1 minute.

Step 5

Cook, stirring, until the chicken is lightly browned, about 4 minutes. (The chicken does not need to be cooked through at this point.)

Step 6

Remove chicken from wok and set aside.

Step 7

Add peas and bell pepper to the wok and cook, stirring, until crisp-tender, about 4 minutes.

Step 8

Remove veggies from the wok and set aside.

Step 9

Whisk together the soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce (if using) in a bowl.

Step 10

Pour into the wok and bring to a boil.

Step 11

Reduce heat and simmer until the sauce is slightly thickened, 3-5 minutes.

Step 12

Add chicken and veggies to sauce in the wok and turn heat to medium-low and cook, stirring, until the chicken is cooked through - about 3-5 minutes.

Step 13

Serve stir-fry mixture on top of cooked, hot rice.

Step 14

Sprinkle with green onions and sesame seeds (if using).

Tips

No special items needed.

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Chicken, Pepper, and Snap Pea Stir-Fry

Ingredients

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