RCI-MT.004.0565.001
Mary's Fave Stir-fry
An easy dish that can be made quickly after work, this stir fry has a ton of flavor and most people like these ingredients so it's a crowd pleaser. Plus, I use low-sodium soy and just a bit of honey so it's a pretty healthy, quick dinner.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 tbsp
- garlic2 clovesdiced
- .5 to 2 lbs chicken breast1 unitsliced into strips
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Slice the chicken breast into ¼-inch thick strips and set aside. Dice the garlic cloves, then slice the red and green peppers into ½-inch strips, removing seeds and membranes.
2
Dice the medium Bermuda onion into ½-inch pieces. In a small bowl, combine the soy sauce and honey, stirring until the honey dissolves fully.
1 minutes
3
Heat 1.5 tbsp of olive oil in a large skillet or wok over high heat until it shimmers, about 1-2 minutes.
2 minutes
4
Add the chicken strips to the hot oil in a single layer, working in batches if necessary, and cook without stirring for 2-3 minutes until the bottom is lightly browned.
3 minutes
5
Stir the chicken and continue cooking for another 3-4 minutes until cooked through and no pink remains inside.
4 minutes
6
Transfer the cooked chicken to a clean plate using a slotted spoon.
1 minutes
7
Add the remaining 1.5 tbsp of olive oil to the skillet and heat over high heat, then add the diced garlic and cook for 30 seconds until fragrant.
1 minutes
8
Add the diced onion and pepper strips to the skillet, stirring frequently, and cook for 4-5 minutes until the vegetables are tender-crisp with slightly caramelized edges.
5 minutes
9
Return the cooked chicken to the skillet with the vegetables, then pour in the soy sauce and honey mixture, tossing everything together for 1-2 minutes until well coated.
2 minutes
10
Transfer to a serving platter or individual bowls and serve immediately while hot.