Chicken, Pepper, and Snap Pea Stir-Fry

How to Make

• 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).