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

Submitted by ratherbeswimmin

"Colorful and healthy"

 

• Ready In: 57mins
• Ingredients: 13
• 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.

Reviews

[cassarole queen]

This dish was delicious. I did double the fresh ginger, wine, soy sauce, and added a little extra garlic. (I did NOT double the cornstarch). This way, if you add a few more vegetables, there is plenty of flavorful sauce to coat every morsel. This sauce could be used on endless stir-frys. I too have an abundance of sugar snap peas from my garden. Thank you for sharing.

 

[whtbxrmom]

Made this for my family for dinner. Followed the recipe to a T. My family said it was good but didn't have as much flavor as they had hoped it would. Next time I'll try increasing the garlic and ginger and making more sauce.

 

[gypsygal]

This Stir Fry was "Super Good" and perfect to make using my garden snap peas and red pepper. I know I will make it again and again. I followed the recipe. As per your suggestion, I did increase the grated ginger. The only change I made was to sprinkle some Sesame Oil on the finished Stir Fry. - I did not serve this over rice. DH is a Diabetic. Rice doesn't work for us. - The amount of Stir Fry was perfect for us. (2 people) I'm not sure it would be OK for 4 as listed over 3 cups of rice. They might want more veggies and sauce. However if you want a great tasting Stir Fry, this is it. Thank you Ratherbe Swimmin.

 

[Ashton R.]

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