The secret behind a successful stir-fry is to prepare all of the ingredients in advance and cook them quickly. Cook the rice, chop the veggies, add the chicken, and in minutes you’ll have a homemade meal. Enjoy!

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tbsp oil (divided)</li>
                                            <li>1 lb boneless, skinless chicken breasts, cut into ½-inch pieces</li>
                                            <li>2 tbsp fresh minced ginger</li>
                                            <li>1  fresh Serrano chile, seeded and sliced into strips</li>
                                            <li>1  medium onion, halved lengthwise and sliced into strips</li>
                                            <li>1  small red bell pepper, seeded and julienned</li>
                                            <li>1  small green bell pepper, seeded and julienned</li>
                                            <li>1  small yellow bell pepper, seeded and julienned</li>
                                            <li>¼ cup  reduced-sodium soy sauce</li>
                                            <li>2 tbsp water</li>
                                            <li>2  cloves garlic, minced</li>
                                            <li>2 tsp cornstarch</li>
                                            <li>1 tsp sugar</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat 1 tbsp oil in a wok or large skillet placed over medium-high heat. Add chicken and stir fry until almost cooked through. Remove chicken to a plate; cover to keep warm.</li>
                                    <li>Heat remaining oil in wok. Add ginger, chile, onion and bell peppers; stir-fry five minutes or until peppers are crisp-tender. Return chicken to wok.</li>
                                    <li>Mix soy sauce, water, corn starch, and sugar together in a small bowl. Pour sauce into wok and cook until sauce is thick and bubbly, about two minutes. Serve over rice.</li>

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