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

Colorful and healthy

• Ready In: 57 mins
• Serves: 4

Ingredients

• 2  tablespoons soy sauce, plus extra for serving
• 2  tablespoons dry white wine
• 2  teaspoons cornstarch
• 1  teaspoon  peeled grated fresh ginger (or more to taste)
• 1  large garlic clove, minced
• 1  lb  chicken tenders, cut into bite-size pieces
• 3  tablespoons  peanut oil or 3  tablespoons  vegetable oil, divided
• 4  ounces mushrooms, sliced
• 1  stalk celery, sliced diagonally into 1-inch slices
• 1  cup sugar snap pea, trimmed
• 1⁄2 red bell pepper, cut into 1/2-inch pieces
• 6  green onions, including some green tender tops, sliced (plus finely chopped green tops for sprinkling on top)
• 1  cup long-grain white rice, cooked according to package directions (3 cups cooked)

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.