Ingredients
4
4 servings
- •3 tablespoons vegetable oil, divided
- •1 pound boneless, skinless chicken breasts, thinly sliced
- •1 red bell pepper, cored and sliced
- •1 cup vertically sliced onion
- •3 ounces snow peas, trimmed, cut in half
- •0.33333334326744 cup water
- •0.25 cup hoisin sauce
- •0.25 cup soy sauce
- •0.25 cup sherry
- •2.5 tablespoons minced fresh ginger root
- •2 tablespoons rice vinegar
- •2 tablespoons sesame oil
- •1 tablespoon oyster sauce
- •1 tablespoon sugar
- •1.5 tablespoons cornstarch
- •2 cloves garlic, minced
Instructions
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 392
- Carbohydrate: 24g
- Fat: 21g
- Fiber: 2g
- Protein: 27g
- Sugar: 11g
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