Description
A flavorful stir-fry featuring marinated chicken and fresh vegetables, perfect for a quick dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 2 bell peppers (red and green), diced
- 4 green onions, chopped
- 1/4 cup cilantro (optional)
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp Szechuan peppercorns
- 1 tbsp cornstarch
Instructions
- Start by prepping all ingredients—chop chicken and vegetables into bite-sized pieces.
- Marinate chicken in a bowl with soy sauce and cornstarch for about 15 minutes.
- Heat a large skillet over medium-high heat and add oil.
- Cook marinated chicken until golden brown (5-7 minutes).
- Add diced bell peppers, garlic, and ginger; stir-fry for another 3-4 minutes until peppers are tender-crisp.
- In a separate bowl, whisk together soy sauce, rice vinegar, brown sugar, and Szechuan peppercorns; pour over chicken mixture and cook until thickened (2-3 minutes).
- Serve over rice or noodles, garnished with green onions and cilantro.
Notes
- This dish is best served immediately while the chicken is crispy and the vegetables are fresh.
- Feel free to add other vegetables of your choice to the stir-fry.
- Adjust the level of Szechuan peppercorns to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg