YOUR SOLIN GENERATED RECIPE
Crispy Wok Chicken and Fresh Vegetable Stir-Fry
Enjoy a vibrant and satisfying stir-fry featuring crispy chicken and a medley of fresh vegetables. The chicken is lightly coated in cornstarch for a crisp finish, then swiftly tossed with broccoli, bell pepper, and snap peas in a fragrant ginger-garlic soy sauce. This dish delivers a perfect balance of flavors and textures, ideal for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1 cup chopped Broccoli
1/2 medium Red Bell Pepper
1/2 cup Snap Peas
1 clove Garlic
1 tsp minced Ginger
1 tsp Cornstarch
1 tbsp Olive Oil
1 tbsp Soy Sauce
PREPARATION
Cut the chicken breast into bite-sized pieces and toss them with cornstarch until evenly coated.
Heat olive oil in a wok or large skillet over medium-high heat.
Add the chicken pieces and cook until they form a light golden crisp, about 4-5 minutes, turning occasionally.
Add minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Introduce the chopped broccoli, red bell pepper, and snap peas. Continue stir-frying for another 3-4 minutes, or until the vegetables are tender-crisp.
Drizzle soy sauce over the stir-fry, toss to combine, and cook for an additional minute.
Remove from heat and serve immediately while hot.