3 boneless skinless chicken breasts (about 1.5 lbs)
1 medium red bell pepper
½ lb sugar snap peas
2 tsp cornstarch
2 tbsp stir fry oil
2 tsp stir fry oil
1 cup chicken broth
1 tbsp soy sauce
- Remove all of the fat from the chicken and then cut each breast into 1 inch to 1½ inch pieces.
- Using your hand, mix the stir fry oil into the chicken making sure to coat each piece and then set these pieces aside.
- Cut the red pepper in half and remove the stem, seeds, and inner white meat. Rinse the halves under cold water and dry them with paper towels. Then cut them into ½ inch squares and set them aside.
- Remove the stems from the sugar snap peas, rinse them under cold water, and drain them in a colander. Dry them thoroughly with paper towels and set them aside.
- In a large cup, mix together the sauce ingredients and set this mixture aside.
- In a small cup mix the cornstarch with just a little water until it dissolves and set it aside.
- Heat a wok or non stick pot on high. Once hot, add just 1 tablespoon of the stir fry oil and let it get hot.
- Once the oil is hot, add the chicken and stir fry it for 6 to 8 minutes or until it browns. To brown it quickly and evenly, let it sit for 2 minutes and then stir it, flipping the meat onto the other side, and then let it sit another 2 minutes and stir it again. Continue until completely browned.
- After the chicken is browned, remove it from the wok and set it aside.
- Without wiping out the wok, add the remaining tablespoon of stir fry oil and let it get hot.
- Once the oil is hot add both the red peppers and the sugar snap peas and cook them for 4 minutes.
- After 4 minutes, return the chicken to the wok, add the sauce mixture and bring everything to a boil.
- Once it boils, add the cornstarch mixture and stir until thick.
- Serve with white rice, fried rice, or noodles. Makes about 3 servings.