Bf and I eat stir fry a lot, but usually it’s a Monday night meal that we make to quash the guilt of overeating during the weekend. We also reserve this dish for the beginning of the week because it’s super fast. Normally we just toss in some meat, vegetables and stir fry sauce, and we’re good to go. This weekend, however, I made a souped-up version with a few extra ingredients that gave the chicken a caramel-like, slightly crispy coating that was balanced by spicy ginger and the umami flavor of soy sauce. It’s stir fry on X, if you will. The good news? It’s still really healthy and easy. Enjoy on a weekday OR weekend.
Healthy Chicken and Bell Pepper Stir Fry
- 2 boneless skinless chicken breasts, cubed
- 3 scallions whites, sliced
- 2 cloves garlic, minced
- 1 small piece of freshly peeled ginger, minced (or 1 teaspoon of ground ginger)
- 1 tablespoon soy sauce
- 1 1/2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 tablespoon marsala cooking wine
- 2 tablespoons vegetable oil
- 1/3 cup water
- 1 cup carrots, sliced
- 3 celery stalks, sliced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- large pinch chili pepper flakes
- 1 tablespoon hoisin sauce
- 3 scallion greens, sliced
In a plastic bag, place chicken, scallion whites, half of the garlic and ginger, soy sauce, sugar, 1 teaspoon of cornstarch, 1 teaspoon salt, marsala wine and 1 tablespoon of the vegetable oil. Close the bag, put in the refrigerator and marinate while preparing the rest of the meal. In a small bowl stir the remaining cornstarch with the water and set aside.
Heat a large nonstick skillet or wok over high heat. Add a 1/2 tablespoon of vegetable oil, heating it up. Add the celery and carrots and cook for a few minutes. Add the remaining garlic, ginger, a couple tablespoons of water, salt and pepper. Add the bell peppers and cook for a few more minutes until crisp tender, adding salt and pepper to taste. Pour onto a plate and set aside.
Reheat the skillet over high heat, then add another 1/2 tablespoon of oil. Pour the chicken and marinade from the bag into the skillet, adding chili flakes. Cook about 4 minutes or until the chicken becomes opaque and browned on the outside. Add in the hoisin sauce and the vegetables, stirring to combine. Stir in the reserved cornstarch mixture, bringing to a boil to thicken. Add salt and pepper to taste, if needed. Place the stir fry in a serving dish, and garnish with scallion greens.
Serve with basmati rice.