Thursday, March 18, 2010

honey-ginger chicken stir-fry... 20 minutes

the goods:

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 to 3 boneless, skinless chicken breasts, sliced crosswise into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
1 of each: red, orange, and yellow bell peppers (ribs and seeds removed), thinly sliced
cooked rice, for serving

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large wok over high until hot.

Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

Add 1 tablespoon oil, ginger, and garlic to wok and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil.

Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes.

Serve over rice.

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