Ginger-Soy Chicken and Snap Pea Stir-fry

How to Make Ginger-Soy Chicken and Snap Pea Stir-fry

Total time: 20 min · Yields 4 servings

1. 1

   Whisk the Sauce

   In a small bowl, combine the soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and cornstarch. Whisk until the sugar and cornstarch are fully dissolved. Set aside.

2. 2

   Sear the Chicken

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken strips in a single layer. Cook for 3-4 minutes until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.

3. 3

   Blister the Vegetables

   Add the remaining tablespoon of oil to the same pan. Toss in the snap peas, red bell pepper, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-剧risp and vibrant.

4. 4

   Thicken and Toss

   Return the chicken and any accumulated juices to the pan. Give the sauce mixture a quick re-whisk and pour it over the ingredients. Toss constantly for 1 minute until the sauce thickens and coats everything in a glossy glaze.

5. 5

   Finish and Garnish

   Remove from heat and drizzle with the toasted sesame oil. Garnish with the green parts of the onions, sesame seeds, and red pepper flakes if desired.