Ingredients:

  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 cup bell peppers, sliced (red, green, or a mix)
  • 1 cup snap peas or snow peas
  • 3 green onions, chopped
  • 4 cloves garlic, minced
  • 1-2 teaspoons fresh ginger, grated (to taste)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste or sriracha
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

  1. Thinly slice the chicken breasts, slice bell peppers, chop green onions, mince garlic, and grate ginger.
  2. In a small bowl, combine minced garlic, ginger, soy sauce, rice vinegar, brown sugar, and chili paste. In another bowl, dissolve cornstarch in water.
  3. Heat vegetable oil in a wok over medium-high heat. Add sliced chicken and stir-fry until cooked through, about 5-7 minutes.
  4. Add sliced bell peppers and snap peas to the pan and stir-fry for an additional 3-4 minutes until vegetables are just tender.
  5. Pour the spicy garlic sauce over the cooked chicken and vegetables, adding the cornstarch mixture to thicken the sauce. Stir continuously for 1-2 minutes.
  6. Stir in chopped green onions, remove from heat, and serve hot.