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

READY IN: 57mins




  • In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
  • Stir in the chicken and let it stand at room temperature for 10 minutes.
  • In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
  • When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
  • Reserve the marinade.
  • Stir-fry until the chicken is cooked through, 3-4 minutes.
  • Transfer the chicken to a plate.
  • Add the remaining 1 1/2 tablespoons oil to the wok.
  • 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.
  • 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.
  • Sprinkle with the green onions.
  • Serve immediately with the rice and additional soy sauce.