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Lightened-Up Asian Stir Fry CLINTON KELLY

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Start your new year with this 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)
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.

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