Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry

“Colorful and healthy”

Ingredients Nutrition


  1. In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
  2. Stir in the chicken and let it stand at room temperature for 10 minutes.
  3. In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
  4. When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
  5. Reserve the marinade.
  6. Stir-fry until the chicken is cooked through, 3-4 minutes.
  7. Transfer the chicken to a plate.
  8. Add the remaining 1 1/2 tablespoons oil to the wok.
  9. When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
  10. Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
  11. Sprinkle with the green onions.
  12. Serve immediately with the rice and additional soy sauce.

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