About
A meal you can make in a snap! Snappy Stir-Fry Chicken combines delicious sugar snap peas and stir-fry vegetables with juicy chicken in a tangy, sweet, and spicy sauce that you'll want to lick from the plate. Draped atop brown rice and topped with crunchy toasted almonds, Snappy Stir-Fry Chicken is delectable and delightful as dinner or lunch! It only takes 30 minutes to make, so you can enjoy it whenever you're craving some stir-fry flavors without impatiently waiting for delivery.
Ingredients
- 3 tablespoons cornstarch
- 1 1/2 cups reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon sesame or canola oil
- 1 (16-ounce) package frozen sugar snap stir-fry vegetable blend
- 2 cups chicken breast, cubed and cooked
- 2 cups brown rice, cooked and hot, for serving
- 1/4 cup almonds, sliced and toasted, for serving
Directions
Step 1 -In a small bowl, combine the cornstarch, the broth, the soy sauce, the garlic powder, the ginger, and the pepper flakes.
Step 2 -In a large skillet or wok, heat the oil over medium heat.
Step 3 -Once the oil is hot, add the stir fry vegetable blend and cook until the vegetables are tender, about 5-7 minutes.
Step 4 -Stir the slurry mixture and add it to the skillet.
Step 5 -Bring the vegetable mixture to a boil.
Step 6 -Cook and stir until thickened, about 2 minutes.
Step 7 -Add the chicken and cook until heated through, for about 2-3 minutes.
Step 8 -Serve with the rice and top with the almonds.
