Description
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned. Transfer to a plate.
Add another tablespoon of olive oil to the skillet. Sauté peppers and sugar snap peas until tender.
Whisk together the sauce ingredients in a small bowl.
Return chicken to the skillet, add the sauce, mix well, and bring to a boil. Simmer until the sauce thickens.
Serve over rice, garnished with green onions.
Ingredients
For the stir fry:
2 tablespoons olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sugar snap peas
3 green onions, sliced
For the sauce:
1/3 cup soy sauce
3 tablespoons honey
2 tablespoons sriracha
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned. Transfer to a plate.
Add another tablespoon of olive oil to the skillet. Sauté peppers and sugar snap peas until tender.
Whisk together the sauce ingredients in a small bowl.
Return chicken to the skillet, add the sauce, mix well, and bring to a boil. Simmer until the sauce thickens.
Serve over rice, garnished with green onions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 345