Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry |
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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Colorful and healthy 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.
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