Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry

Total Time
57mins
Prep 45 mins
Cook 12 mins

Colorful and healthy

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
  2. Stir in the chicken and let it stand at room temperature for 10 minutes.
  3. In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
  4. When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
  5. Reserve the marinade.
  6. Stir-fry until the chicken is cooked through, 3-4 minutes.
  7. Transfer the chicken to a plate.
  8. Add the remaining 1 1/2 tablespoons oil to the wok.
  9. When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
  10. Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
  11. Sprinkle with the green onions.
  12. Serve immediately with the rice and additional soy sauce.
Most Helpful

Made this without chicken and it was easy and fast. I added a bit more garlic and fresh basil and it all came together nicely