20-Minute Chicken Stir-fry Recipe With Snow Peas, Green Beans & Red Pepper Poultry Dinner

This chicken stir-fry recipe is a little different, with snow peas, green beans and peppers. The Togarashi seasoning is optional, but adds umami notes and is a little sweet and spicy. This Asian recipe is ready in about 20 minutes. Serve with rice or rice noodles.

Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 tablespoon vegetable oil
• 4 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 8 ounces snow peas, ends trimmed and string removed
• 8 ounces green beans, ends trimmed
• 1 red bell pepper, cut into strips
• 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
• 1/3 cup soy sauce
• 1/3 cup vegetable broth
• 1 tablespoon cornstarch
• Togarashi seasoning, for sprinkling (optional)

Here's how to make it:

1. Heat the oil in a skillet. Add the ginger and garlic. Cook, stirring, 30 seconds.
2. Add the snow peas, green beans and red bell pepper. Cook, stirring, until crisp-tender, about 5 minutes. Remove the vegetables to a plate.
3. Season the chicken with salt and pepper. Add it to the skillet and cook, stirring, until chicken is browned and cooked through, about 5 minutes. 
4. In a bowl, combine the soy sauce, broth and cornstarch. 
5. Put the vegetables back into the pan. Pour in the cornstarch mixture. Cook until sauce thickens, about 4 minutes. Serve with rice and finish with a sprinkling of Togarashi seasoning, if desired. 

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