Chicken Stir-Fry with Snow Peas and Bell Pepper
-
- Prep time
- 15 min
-
- Cook time
- 12 min
-
- Servings
- 4 Servings
-
- Serving size
-
3 oz chicken and 1 cup vegetables
Ingredients
- low sodium chicken broth
- 1/2 cup
- 1/2 cup
- rice vinegar
- 2 tbsp
- 2 tbsp
- lower sodium soy sauce
- 1 1/2 tbsp
- 1 1/2 tbsp
- grated fresh ginger
- 1 tsp
- 1 tsp
- garlic (minced)
- 2 clove
- 2 clove
- black pepper
- 1/4 tsp
- 1/4 tsp
- nonstick cooking spray
- 1
- 1
- fresh or frozen snow peas (trimmed if fresh or thawed if frozen)
- 2 cup
- 2 cup
- chopped green onions
- 1/3 cup
- 1/3 cup
- mixed color bell peppers (chopped)
- 2
- 2
- canola or corn oil
- 2 tsp
- 2 tsp
- boneless, skinless chicken breasts (cut into bite-size pieces)
- 1 lbs
- 454 g
- corn starch
- 2 tsp
- 2 tsp
- water
- 1/4 cup
- 1/4 cup
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Directions
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In a small bowl, whisk together the broth, vinegar, soy sauce, gingerroot, garlic, and pepper. Set aside.
-
Lightly spray a large skillet or wok with cooking spray. Cook the snow peas, green onions, and all the bell peppers over medium-high heat for 4–5 minutes, or until tender-crisp, stirring occasionally. Transfer to a plate.
-
In the same skillet, heat the oil, swirling to coat the bottom. Cook the chicken for 4–5 minutes, or until no longer pink in the center, stirring frequently.
-
Return the snow pea mixture to the skillet. Stir in the broth mixture. Bring to a boil, still over mediumhigh heat. Boil for 1 minute, stirring occasionally.
-
Put the cornstarch in a small bowl. Add the water, stirring to dissolve the cornstarch. Stir into the chicken mixture. Cook for 45 seconds to 1 minute, or until thickened, stirring occasionally.