Five Minute Stir-Fry

This recipe is one of three meals that are made with some of the same ingredients. Prepare them individually or try cooking them as a “stack” of three. Start with Maple Dijon Chicken. After cooking that, you are on your way to two other meals in the stack, Five Minute Stir-Fry and Stuffed Acorn Squash Bowls.

By / Photography By Amy Jensen | November 15, 2017

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound or 2 cooked chicken breast halves, thinly sliced or cubed*
  • 1 small red bell pepper
  • 1/4 cup chicken stock
  • 3 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce or liquid aminos
  • 2 teaspoons cornstarch
  • 1 cup cooked wild or brown rice*
  • 4 to 6 ounces snow peas
  • 1/2 cup peanuts
  • Red pepper flakes, as needed

Instructions

Heat 1 tablespoon olive oil in a large skillet. Slice red pepper in half and remove seeds. Cut into ¼-inch strips. Make stir-fry sauce by combining chicken stock, chili garlic sauce, soy sauce or liquid aminos and cornstarch in a small bowl.

Add chicken, peppers and snow peas to the heated skillet and saute for 2 to 3 minutes, then pour in sauce. Cook for a minute more then serve over rice. Top with peanuts and red pepper flakes.

*If cooking the “stack” of 3 meals, you will have this leftover from Maple Dijon Chicken.

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Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!
 


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Ingredients

  • 1 tablespoon olive oil
  • 3/4 pound or 2 cooked chicken breast halves, thinly sliced or cubed*
  • 1 small red bell pepper
  • 1/4 cup chicken stock
  • 3 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce or liquid aminos
  • 2 teaspoons cornstarch
  • 1 cup cooked wild or brown rice*
  • 4 to 6 ounces snow peas
  • 1/2 cup peanuts
  • Red pepper flakes, as needed
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