Ingredients
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16 ounces chicken breasts, sliced into strips
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salt, to taste
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fresh ground black pepper
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2 teaspoons vegetable oil
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2 cups broccoli florets
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2 teaspoons sesame oil
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2 1/2 garlic cloves, peeled
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4 teaspoons freshly grated ginger, more ot less to your taste
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1 1/3 cups sliced carrots
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1 1/3 cups snow peas
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2/3 large red bell pepper, sliced into strips
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1/8 teaspoon hot pepper flakes (or to taste)
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4 teaspoons rice vinegar, apple cider vinegar also works well
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2 teaspoons low sodium soy sauce
Instructions
- Bring a medium pot of salted water to a boil.
- Meanwhile, season the chicken with salt and pepper.
- Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
- When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
- Turn off the heat and transfer the chicken to a plate.
- Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
- Drain and set aside.
- Add the sesame oil and garlic cloves to the wok.
- Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
- Remove the garlic, add the ginger and cook for another minute.
- Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
- Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
- Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
- Serve immediately over a bed of rice.