Chicken Stir-Fry

Ingredients

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Salt

  Table

  ¼ tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cornstarch

  1 tbsp or 8g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peas

  Green, frozen, unprepared

  1 package or 284g

Directions

1. Chop the chicken into bite-sized pieces.
2. In a medium bowl, whisk together the oyster sauce, soy sauce, cornstarch, and salt.
3. Add the chicken and toss to coat. Let it sit at room temperature for 15 minutes while you prepare the other ingredients.
4. Core and slice the bell pepper into 1/4-inch slices. Rinse and dry the peas. Finely chop the garlic and trim and slice the scallions into 1/4-inch pieces.
5. Heat a 14-inch flat-bottomed wok or large frying pan over high heat until a bead of water dances when dropped in, about 1 to 2 minutes.
6. Drizzle one-third of the oil around the perimeter of the wok and add the bell pepper. Stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to a bowl.
7. Drizzle half of the remaining oil around the perimeter of the wok and add the peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the bowl with the bell pepper.
8. Drizzle the remaining oil around the perimeter of the wok. Add the chicken and marinade, spreading the chicken into an even layer.
9. Let the chicken sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until cooked through to 165°F, about 2 minutes more.
10. Add the garlic, scallions, bell pepper, and peas to the wok. Stir-fry until the marinade thickens and coats the chicken and vegetables, about 1 to 2 minutes more.
11. Serve immediately.

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