Ginger Soy Chicken Stir FryCourse: Dinner
1½ lb skinless, boneless chicken thighs, cut into 1-in. pieces
2 tsp fresh ginger
1 red bell pepper, sliced
6 oz fresh green beans, trimmed
4 oz fresh sugar snap peas, trimmed
1 shallot, cut into thin petals
1 T hoisin sauce
3 tsp soy sauce
1 tsp sriracha
2 tsp water
1 tsp cornstarch
½ cup unsalted dry-roasted peanuts (optional)
- Heat Garlic Butter in a wok over medium heat. Add chicken pieces and cook 5-6 minutes until done stirring frequently.
- Remove chicken from pan. Add ginger, red bell pepper, green beans, sugar snap peas, and shallots. Cook 5 minutes, stirring frequently.
- Meanwhile, mix hoisin, soy, sriracha, water, and cornstarch in a small mixing bowl.
- Add chicken back into the pan, then add the sauce. Toss to combine. Cook until sauce has thickened, 2-3 minutes.
- Garnish with peanuts.