Asian Chicken Stir-Fry

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Chicken breast, sliced
• 2 each Bell peppers, sliced
• 2 each Zucchini, sliced thin
• 1 lb Sugar snap peas
• 2 cups (dry) White or brown rice
• 4 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 2 tbsp Cornstarch
• 2 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 2 tbsp Fresh ginger, minced
• 4 cloves Garlic
• 1 tbsp Sesame seeds, for garnish

Instructions

1. Cook the rice according to package directions.
2. In a bowl, mix the soy sauce, rice vinegar, and honey. In a separate small bowl, whisk the cornstarch with 1/4 cup water to make a slurry.
3. Heat the vegetable oil in a wok or large skillet over high heat. Stir-fry the chicken until it reaches 165°F internally and is no longer pink, then remove from the pan.
4. Add the sesame oil to the pan, then stir-fry the bell peppers, zucchini, and snap peas with the ginger and garlic until crisp-tender.
5. Return the chicken to the pan, add the sauce mixture, and bring to a simmer.
6. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
7. Serve over the rice, garnished with sesame seeds.