Chicken Breasts With Sweet Red Peppers and Snow Peas

By Pierre Franey

Updated February 1, 2023

Total Time
15 minutes
Rating
4(31)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • 4 chicken breast halves, skinless and boneless, about 1 ¼ pounds

  • 1 tablespoon cornstarch

  • 2 tablespoons light soy sauce

  • 2 tablespoons dry white wine or water

  • 3 tablespoons olive oil

  • ½ teaspoon red pepper flakes (optional)

  • Salt and freshly ground pepper

  • 2 large sweet red peppers, cored, seeded and cut into ½-inch cubes

  • ¼ pound snow peas, trimmed and washed

  • ½ cup sliced water chestnuts or bamboo shoots

  • ¼ cup coarsely chopped red onion

  • 1 tablespoon sesame seeds

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon grated fresh ginger

  • ¾ cup fresh or canned chicken broth

  • 4 tablespoons coarsely chopped fresh coriander

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 104 milligrams cholesterol; 353 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 837 milligrams sodium; 36 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices ½ inch thick.

  2. Step 2

    In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.

  3. Step 3

    In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.

  4. Step 4

    Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.

  5. Step 5

    Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.

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Ratings

4 out of 5
31 user ratings
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Comments

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DB

I think this dish is missing the sweet element found in most Asian dishes with a soy garlic ginger sauce. The recipe was bland and a bit on the bitter side. Adding a tablespoon of sugar made it palatable. Pouring sweet chili sauce on made it yummy!

Mike S

I would use rice wine vinegar instead of white wine, but this was a great dish.

Gaby

Liked this simple stir fry. I used sake instead of white wine and it turned out great.

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