Name: Wok-Seared Chicken Breast with Green Peppers
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total), sliced thinly against the grain; 1 green bell pepper, seeded and sliced into strips; 2 tbsp soy sauce; 2 tsp cornstarch; 1 tsp sugar; 1 tbsp rice vinegar; 2 tbsp neutral oil (grapeseed, canola, or peanut); 3 cloves garlic, thinly sliced; 1 inch piece fresh ginger, peeled and julienned; 2 scallions, cut into 1-inch pieces; 1 tsp toasted sesame oil; Salt and freshly ground black pepper, to taste; Cooked jasmine rice, for serving (optional)

Wok-Seared Chicken Breast with Green Peppers

TangyLemon8487

This vibrant stir-fry highlights the summery crunch of green peppers and the juicy tenderness of chicken breast, all brought together by wok-searing at high heat for maximum flavor—an homage to the 'wok hei' technique. Velveting the chicken ensures each bite is succulent, while the finishing splash of sesame oil adds nutty depth. Tossed with garlic, ginger, and scallions, this dish is quick to prepare and perfect for a weeknight dinner, especially when served over fluffy jasmine rice.

Ingredients

Instructions

In a bowl, combine sliced chicken breast, 1 tbsp soy sauce, 2 tsp cornstarch, and a pinch of black pepper. Mix well and let stand 10 minutes to velvet the chicken.
In a small bowl, whisk together the remaining 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp rice vinegar. Set sauce aside.
Heat a wok or large skillet over high heat until just starting to smoke. Add 1 tbsp neutral oil and swirl to coat.
Add half the chicken. Stir-fry, tossing constantly, until just cooked through and lightly browned (2-3 min). Remove to a clean plate. Repeat with remaining chicken, adding more oil if needed.
Add last 1 tbsp oil to the wok, then add garlic, ginger, and green peppers. Stir-fry 2 min until fragrant and peppers are just-tender but still bright.
Return all chicken to the wok. Add scallions and sauce. Toss and stir-fry 1 min, making sure everything is evenly coated and heated through.
Turn off heat. Drizzle with toasted sesame oil, toss once more, and serve hot over jasmine rice if desired.