Chicken Stir-Fry (Sweet Chili Sauce) with Snap Peas

Ingredients

• 1.5 lb chicken breast, thinly sliced
• 1 tbsp cornstarch
• 1/2 tsp salt
• to taste Black pepper
• 1 tbsp oil
• 3 cups snap peas
• 2 carrots, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger (optional)
• to taste Sauce: 1/3 cup sweet chili sauce + 2 tbsp soy sauce + 1 tbsp rice vinegar
• to taste Slurry: 1 tsp cornstarch + 2 tbsp water (optional)
• to taste Steamed rice, for serving
• to taste Sesame seeds and scallions, for garnish (optional)

Method

1. Toss chicken with cornstarch, salt, and pepper.
2. Stir-fry chicken in oil over high heat until cooked, 4–6 minutes; remove to a plate.
3. In the same pan, add garlic (and ginger) and cook 15 seconds.
4. Stir-fry snap peas and carrots 4 minutes.
5. Stir-fry snap peas and carrots 4 minutes.
6. Pour sauce into pan; simmer 1 minute.
7. Stir in slurry if you want it thicker; cook 30 seconds.
8. Return protein to the pan and toss to coat.
9. Serve over rice; garnish with sesame seeds and scallions.

Notes

High heat + quick cooking keeps vegetables crisp.