Description
A quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and a spicy garlic butter sauce, served over steamed rice for a satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
- 2 green onions, chopped
- Cooked white rice, for serving
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, toss the chicken pieces with soy sauce and cornstarch until coated. Let marinate for 10 minutes.
- Melt butter in a large skillet or wok over medium-high heat. Add garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Add the marinated chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the chicken to the skillet, toss with the vegetables, and cook for another 2 minutes to combine. Season with salt and black pepper.
- Serve the stir-fry over cooked white rice, garnished with chopped green onions.
Notes
You can customize the seasonings to taste.