WEEKDAYS 1e|12c|p

Lightened-Up Asian Stir Fry

Clinton Kelly
Servings: 4
30 to 45 min

Start your new year with this Lightened-Up Asian-Stir-Fry!

  • Ingredients
  • step-by-step directions
Lightened-Up Asian Stir Fry
  • 1 tablespoon canola oil
  • 3 chicken breasts (boneless, skinless, cut into thin slices)
  • 1- inch piece ginger (peeled, julienned)
  • 1 small red onion (peeled, thinly sliced)
  • 1 red bell pepper (stem removed, seeded, thinly sliced)
  • 2 cloves garlic (peeled, minced)
  • 1/2 teaspoon red chili flakes
  • 2 cups snow peas (cut in half)
  • 1 can sliced water chestnuts (drained, 8 ounces)
Sauce :
  • 3 tablespoons light soy sauce
  • 2 teaspoons light brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 lime (cut into wedges, to serve)
  • 2 cups white rice (to serve, cooked according to package instructions)
  • Heat a large saute pan with canola oil over medium high heat. Add chicken and cook until golden brown on all sides and almost cooked through, about 5 minutes. Remove to a plate.
  • To the saute pan, add ginger, red onion and bell pepper and cook until almost tender, about 4 minutes. Add more olive oil if necessary. Add garlic and red chili flakes during the last minute of cooking. Season with salt and pepper.
  • Add the snow peas and water chestnuts and cook until just crisp and warm, about 2 minutes. Add the chicken back to the pan. Add the sauce and toss to coat until slightly caramelized, about 30 seconds. Evenly divide rice into 4 bowls and top with stir fry and lime wedges.
  • For the Sauce: In a small bowl add the soy sauce, brown sugar, rice vinegar and lime juice and whisk to combine.
  • Tip: Add your favorite vegetables to this stir fry! Perfect dish to prep in advance then saute for a quick dinner.
Similar categories: Asian
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