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

Name: Chicken, Mushroom, Sugar Snap Peas, And Red Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

772

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Chicken, Mushroom, Sugar Snap Peas, And Red Bell Pepper Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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