Sugar Snap and Chicken Stir Fry

Sugar Snap and Chicken Stir Fry
Flank Steak Marinade:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1 tsp chili sauce
  • 1/4 tsp white sugar
  • 1 clove of garlic, minced

Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.

Stir Fry Veggies:

  • Sugar snap peas, trimmed
  • Broccoli florets, steamed until tender
  • 1/4 cup of shredded carrots
  • 2-3 baby bell peppers, sliced
  • 1/4 red onion, sliced
  • 2-3 green onions, sliced (divided)
  • 1 clove of garlic, minced
  • 1-2 tsp fresh ginger, grated

Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.

Stir Fry Sauce:

  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 2 tsp white sugar
  • 2 tsp hoisin sauce
  • 1 tsp chili sauce

Combine all ingredients and whisk until mixed thoroughly. Set aside.

Remaining Ingredients:

  • Sesame oil (to cook meat and vegetables)
  • Sesame seeds (garnish)
  • Brown rice, prepare according to the directions

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat. Add beef to the pan; stir fry for 2 minutes or until done. Place beef in a bowl and set aside. Add the last remaining teaspoon of sesame oil to the pan. Add onion and sauté 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds. Enjoy.

Recipe inspired by: For the Love of