Ginger Soy Chicken Stir Fry

Ingredients

• boneless skinless chicken breast, sliced thin against the grain1.5 lb (680 g)
• cornstarch, divided2 tbsp (16 g)
• neutral oil such as canola1 tbsp (14 g)
• broccoli florets3 cups (300 g)
• red bell peppers, sliced2 medium (240 g)
• sugar snap peas, trimmed1 cup (65 g)
• garlic, minced3 cloves (9 g)
• fresh ginger, grated1 tbsp (6 g)
• low sodium soy sauce1/3 cup (80 g)
• honey2 tbsp (28 g)
• toasted sesame oil1 tbsp (14 g)
• cooked jasmine rice, warm2.5 cups (465 g)

Directions

1. 1

   Toss the chicken with 1 tbsp of the cornstarch and a pinch of salt until evenly coated.

2. 2

   Whisk the soy sauce, honey, garlic, ginger, sesame oil, remaining cornstarch, and 1/4 cup of water.

3. 3

   Heat the neutral oil in a wok or large skillet over high heat until it shimmers.

4. 4

   Cook the chicken in a single layer 3 to 4 minutes without moving it much, then stir and cook 2 more minutes until golden; transfer to a plate.

5. 5

   Add the broccoli with 2 tbsp of water, cover, and steam 2 minutes; add the peppers and snap peas and stir fry 2 to 3 minutes until crisp tender.

6. 6

   Return the chicken, pour in the sauce, and toss 1 to 2 minutes until glossy and thickened.

7. 7

   Serve over warm jasmine rice.