Ingredients for Chicken Stir Fry With Vegetables And Peanuts
- Boneless Skinless Chicken Breasts
- 8 tablespoons soy sauce (divided)
- 3 tablespoons honey (divided)
- 2 tablespoons minced garlic (divided)
- Dried Red Pepper Flakes
- 2 teaspoons cornstarch
- Canola Oil
- 1 cup green beans, trimmed and halved
- Carrots
- 1 cup snow peas, trimmed
- Red Bell Pepper
- Fresh Ginger
- 2 green onions, thinly sliced
- Dry Roasted Salted Peanut
- 2 tablespoons oyster sauce (optional)
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How to Make Chicken Stir Fry With Vegetables And Peanuts
- In a bowl, marinate the chicken (or pork) with 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon minced garlic, and the red pepper flakes. Set aside for at least 15 minutes.
- In a small bowl, whisk together the remaining 6 tablespoons soy sauce, 2 tablespoons honey, and 2 teaspoons cornstarch. Set aside.
- Heat 2 tablespoons of oil in a wok or large non-stick skillet over high heat.
- Add the marinated chicken (or pork) to the wok and stir-fry for 1-2 minutes until lightly browned. Remove from wok and set aside.
- Add the remaining 2 tablespoons of oil to the wok. Add the green beans, red pepper, snow peas, and minced ginger. Stir-fry for 3-4 minutes until crisp-tender.
- Return the chicken (or pork) to the wok.
- Pour the reserved soy sauce and cornstarch mixture over the chicken and vegetables. Stir until the sauce thickens and coats everything evenly.
- Season with salt and pepper to taste. Stir in the oyster sauce (if using).
- Mix well to combine.
- Sprinkle with chopped green onions and salted peanuts.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
92g
Fat
26g
Carbs
15g
