Restaurant-quality chicken stir fry ready in 20 minutes with tender chicken, crisp vegetables, and glossy sauce

Scale

1 lb boneless, skinless chicken breast, sliced into strips

2 tablespoons cornstarch

3 tablespoons vegetable oil

2 bell peppers, sliced

1 cup snap peas

1 cup broccoli florets

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 green onions, sliced

1/3 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

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Toss chicken strips with cornstarch until evenly coated

Whisk together all sauce ingredients in small bowl; set aside

Heat wok or large skillet over highest heat until smoking

Add 2 tablespoons oil, swirl to coat pan

Add chicken and stir-fry 3-4 minutes until cooked through; remove to plate

Add remaining oil, then garlic and ginger; stir-fry 30 seconds

Add bell peppers and broccoli; stir-fry 2-3 minutes until crisp-tender

Add snap peas; stir-fry 1 minute

Return chicken to pan, add sauce mixture

Stir-fry 1-2 minutes until sauce thickens and coats everything

Garnish with green onions and serve immediately over rice

Use highest heat possible for best results

Don’t overcrowd pan – cook in batches if needed

Serve immediately for best texture