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Chicken Stir Fry

kept bysmp208
recipe byChow

Time: 30 minutes
Makes 2 servings

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.

What to buy: Oyster sauce is a thick brown sauce made from oysters. Quality varies among brands; we like the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.

Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino (dry) sherry.


2 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper
8 ounces snow peas
2 medium garlic cloves
2 medium scallions
1 tablespoon plus 2 teaspoons vegetable oil
Steamed white rice, for serving



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