Chicken Stir-Fry With Vegetables and Peanuts

Name: Chicken Stir-Fry With Vegetables and Peanuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 boneless skinless chicken breasts, cut into small cubes; 8 tablespoons soy sauce; 3 tablespoons honey; 2 tablespoons fresh minced garlic, divided; 1/2 teaspoon dried red pepper flakes (or to taste); 2 teaspoons cornstarch; 4 tablespoons canola oil, divided; 3/4 lb green beans, cut into about 1-1/2-inch pieces; 2 carrots, peeled and cut into matchsticks; 3 cups snow peas (or to taste); 1 red bell pepper, seeded and cut into strips; 1 1/2 tablespoons minced fresh ginger; 5 green onions, chopped; 1 cup dry roasted salted peanut; 3 -4 tablespoons oyster sauce (optional)

(2)

Recipe by Kittencalrecipezazz

You can use pork tenderloin cut into strips, in place of chicken for this recipe. The oyster sauce is optional but I add it in to mostly all of my stir-frys for added taste, if you have some add in a couple of tablespoons towards the end it will really "perk" up stir-fry dish!. We prefer our veggies crisp, if you like a softer texture, then you can steam the veggies first if you wish before stir-frying them. Serve the is cooked rice.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

boneless skinless chicken breasts, cut into small cubes
8

tablespoons soy sauce
3

tablespoons honey
2

tablespoons fresh minced garlic, divided
¹⁄₂

teaspoon dried red pepper flakes (or to taste)
2

teaspoons cornstarch
4

tablespoons canola oil, divided
³⁄₄

lb green beans, cut into about 1-1/2-inch pieces
2

carrots, peeled and cut into matchsticks
3

cups snow peas (or to taste)
1

red bell pepper, seeded and cut into strips
1 ¹⁄₂

tablespoons minced fresh ginger
5

green onions, chopped
1

cup dry roasted salted peanut
3 -4

tablespoons oyster sauce (optional)

DIRECTIONS

In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
Return the chicken back to the wok or skillet.
Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
Sprinkle with chopped green onions and salted peanuts.

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