Chili-Garlic Stir Fry Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 teaspoon sesame oil
• 12 ounces boneless, skinless chicken breast, cubed
• 4 large stalks bok choy, chopped (stalk and leaf divided)
• 8 ounces snow peas
• 3 mediums carrots, peeled and chopped
• 1 yellow pepper, sliced
• 1 orange pepper, sliced
• 3 mediums green onions, white and green parts, chopped
• Sauce
• 3/4 cup low sodium chicken broth
• 2 tablespoons cooking sherry
• 2 teaspoons cornstarch
• 2 tablespoons Sriracha or other chili-garlic sauce
• 6 cloves garlic, minced
• Stir fry

Instructions:

1. I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat.
2. Add chicken and saute until cooked through. Set aside and cover.
3. In the same pan, heat 1 teaspoon sesame oil over medium-high heat.
4. Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.
5. Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
6. Heat final teaspoon sesame oil over medium high heat and add garlic.
7. Saute until fragrant, 30 seconds to 1 minute.
8. Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.