Chicken & Sweet Pepper Stir-Fry
Submitted by ykcud
Soy-and-sherry marinated chicken hits a screaming hot wok with colorful sweet peppers, mushrooms, and bamboo shoots in this low-calorie Chinese-style stir-fry. Crisp veggies, tender chicken, glossy sauce.
YIELD
4 servingsPREP
45 minCOOK
20 minREADY
70 minThe secret to a great stir-fry isn’t some exotic ingredient. It’s patience with the marinade and fury with the flame.
Chicken soaks in soy sauce and dry sherry for 30 minutes, building deep savory flavor before it ever touches the wok.
Then everything moves fast: peppers and mushrooms get a quick toss to stay snappy, fresh ginger sizzles for just seconds, and a light cornstarch slurry pulls the whole thing together in a glossy, clingy sauce.
Low-calorie, high-flavor, and ready faster than delivery.
Chef Tips
- Stir-fry the chicken in two batches. Overcrowding the wok drops the temperature and steams the meat instead of searing it.
- Cut all your vegetables before you start cooking. Once the wok is hot, there’s no time to prep.
- Fresh ginger root is non-negotiable here. Dried ginger powder won’t give you that bright, peppery bite.
- Mix a combination of red, yellow, and green peppers for the best color and sweetest flavor.
Ingredients
Directions
Cut skinless chicken into ½ inch pieces.
Place in a bowl; stir in soy sauce and sherry.
Let stand 30 minutes.
Spray a cold wok or large skillet with Pam; preheat over medium-high heat.
Add onion, stir-fry 2 minutes.
Add peppers, stir-fry 1 minute.
Add mushrooms, stir-fry about 1 minute more or until veggies are crisp-tender.
Remove veggies from wok; set aside.
Drain chicken, reserving the marinade.
Add oil to wok.
Add ginger root; stir-fry 15 seconds.
Add half the chicken, stir fry 3 to 4 minutes until no longer pink.
Remove.
Stir-fry remaining chicken 3 to 4 minutes until no longer pink.
Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and ¼ teaspoon pepper into reserved marinade; add to wok.
Cook and stir until slightly thickened; toss gently to coat chicken mixture.
Serve while hot.
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