1lbbonelessskinless chicken breast, cut into 1” pieces
1 1/2Tbspcanola oil
1/2cupsugar snap peas
1/2red bell peppersliced
1/2orange bell peppersliced
Garnish: sesame seedsliced green onions
1/2tspChinese five spice
In a small bowl, whisk together ingredients for the sauce. Set aside.
Heat a skillet or wok over medium-high heat. Add 1 Tbsp canola oil. Once the oil is hot, add chicken and stir-fry until browned, approximately 2 to 3 minutes. Remove the chicken from the pan.
Next, add ½ Tbsp canola oil to the pan. Once the oil is hot, add sugar snap peas, bell peppers, and red onion to the pan.
Stir-fry until slightly crisp, approximately 3 minutes. Add the sweet and spicy sauce to the pan and cook until thickened, approximately 1 minute.
Stir in chicken and toss with sauce to coat.
Serve over cooked rice. Garnish with chopped green onions.
Make sure you wok/skillet is hot and the oil is hot before stir frying.
Slice your meat and veggies for maximum surface area - ideally in strips.
If you have a wok, always use that! The large surface area is great for cooking quick. Otherwise use a large skillet or cast iron pan.
You will want to make your rice in advance. If you have not made your rice yet, start making the rice, following the package directions, before the first step. So then, your rice can be cooking while you are cooking the chicken and vegetables for the stir-fry.
Another time-saving tip is to chop your vegetables before you begin cooking the chicken. This way you can add the vegetables immediately after you take the chicken out of the skillet and add the new oil to the pan.
Your ingredients should cook fast, but to ensure that everything is cooked evenly, stir often.
Garnish with green onions and/or sesame seeds.
You can replace the chicken with shrimp for a seafood stir-fry!