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Test Kitchen Approved

Snappy Stir-Fry Chicken

ChickenDinnerStove-Top

Time: 30 minutes

Yield: 4 servings

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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.

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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.

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