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Perfect Chicken Stir Fry with Glossy Sauce

This chicken stir fry features tender strips of chicken cooked quickly in a hot wok, coated in a silky, sticky sauce that clings beautifully to every piece. Bright vegetables like bell peppers and snap peas add crunch and color, while the sauce’s balanced thickness creates a glossy, appealing finish. The dish comes together with simple ingredients and precise timing, resulting in a flavorful, restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts skinless, boneless, sliced into thin strips
  • 3 tbsp soy sauce low-sodium preferred
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil for finishing
  • 1 tsp cornstarch for thickening
  • 1 tbsp vegetable oil
  • 1 clove garlic minced
  • 1 inch ginger minced
  • 1 red bell pepper sliced into thin strips
  • 1 cup snap peas trimmed

Equipment

  • Wok or large skillet
  • Small bowl
  • Tongs or spatula
  • Sharp Knife

Method
 

  1. Gather your wok or large skillet, a small bowl, tongs or spatula, and a sharp knife before starting.
  2. Slice the chicken breasts into thin strips, about 1 centimeter wide. Pound them slightly if needed to ensure even thickness for quick, tender cooking.
  3. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and cornstarch until smooth. Set this sauce mixture aside.
  4. Prepare the vegetables by slicing the bell pepper into thin strips and trimming the snap peas. Mince the garlic and ginger until fragrant and fine.
  5. Preheat your wok or skillet over high heat until shimmering hot, about 2 minutes. Add vegetable oil and swirl to coat the surface.
  6. Add the chicken strips in a single layer. Let them cook undisturbed for 1-2 minutes until edges turn opaque and slightly golden. Flip and cook another 2 minutes until browned and cooked through. Remove from pan and set aside.
  7. In the same hot pan, add minced garlic and ginger. Stir constantly for about 30 seconds until fragrant and slightly toasted, avoiding burning.
  8. Add the sliced bell pepper and snap peas. Stir vigorously for 2-3 minutes until vegetables are bright, crisp-tender, and slightly charred at the edges.
  9. Return the cooked chicken to the pan. Pour the prepared sauce over everything. Stir constantly as the sauce bubbles and thickens, coating the ingredients with a glossy, clingy glaze. This takes about 1-2 minutes.
  10. Once the sauce has thickened to a shiny, syrupy consistency, remove the pan from heat. Drizzle with sesame oil for aroma and flavor, then transfer to a serving plate.
  11. Serve immediately while hot, with the sauce beautifully coating every piece of chicken and vegetable, offering a satisfying mix of crunch, tenderness, and that irresistible glossy finish.

Notes

Ensure your pan is thoroughly preheated for the best sear. Add sauce gradually and stir constantly to achieve that perfect glossy coating. Feel free to customize with other vegetables or adjust seasoning to taste.