Simple stir-fry is light and flavorful
This stir-fry is fast, simple and immensely flavorful without being heavy.
CHICKEN-VEGETABLE STIR-FRY
Serves 4 1 pound chicken breasts, cut into 3/4-inch dice 1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper 1 tablespoon cornstarch 2 tablespoon oyster sauce 1 teaspoon sesame oil
½ teaspoon sugar 2 tablespoons vegetable oil, divided 2 teaspoons minced fresh ginger 2 teaspoons minced garlic
½ pound sugar snap peas 1 cup diced red bell pepper 8 ounces baby spinach
½ cup chicken broth Hot cooked rice or quinoa to serve
In a large bowl, toss the chicken with half of the salt, the pepper and the cornstarch until the chicken is well coated. Set aside. In a bowl, mix together the oyster sauce, sesame oil and sugar. Heat 1 tablespoon of the vegetable oil in a skillet or wok, then add the ginger and garlic. Add the chicken and stir fry until it turns white. Transfer chicken to a plate with a slotted spoon.
Return the pan to medium high heat. Add the remaining tablespoon oil, then add the sugar snap peas and peppers and sauté 1 minute. Then add the spinach by the handful and stir-fry until it wilts. Add the chicken broth and bring to a simmer. Add the oyster sauce mixture, and return the partially cooked chicken to the pan. Simmer, stirring occasionally for another 2 minutes, until the chicken is cooked through. Serve over the hot rice or quinoa.