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Chicken Stir-Fry With Vegetables and Peanuts

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“You can use pork tenderloin cut into strips, in place of chicken for this recipe. The oyster sauce is optional but I add it in to mostly all of my stir-frys for added taste, if you have some add in a couple of tablespoons towards the end it will really "perk" up stir-fry dish!. We prefer our veggies crisp, if you like a softer texture, then you can steam the veggies first if you wish before stir-frying them. Serve the is cooked rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
  2. In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
  3. Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
  4. Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
  5. Return the chicken back to the wok or skillet.
  6. Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
  7. Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
  8. Sprinkle with chopped green onions and salted peanuts.

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