Easy Chicken Stir Fry Recipe | Better Than Takeout in 20 Minutes

מצרכים

• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
• 2 Tbsp (30 ml) soy sauce (divided)
• 2 Tbsp (30 ml) rice vinegar (divided)
• 1/4 tsp (1.25 ml) cayenne
• 2 Tbsp (30 ml) canola oil (divided)
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 tsp (5 ml) ground coriander
• 1/2 head Chinese cabbage (about 1/2 pound), sliced
• 1 cup (250 ml) snow peas, trimmed
• 3/4 cup (180 ml) drained sliced water chestnuts (from one 4-ounce can)1 Tbsp (15 ml) tomato paste
• 1/4 tsp (1.25 ml) dried red-pepper flakes
• 3 Tbsp (45 ml) water
• 3 Tbsp (45 ml) cilantro, chopped
• 3 green onion, chopped

אופן ההכנה

1. In a medium bowl, combine chicken with 1 tablespoon soy sauce, 1 tablespoon of rice vinegar and cayenne. Let marinate for 10 minutes.
2. In a wok or large frying pan heat oil over moderately high heat. Add chicken and cook, stirring, until done, 5 minutes.
3. Add onion, garlic and coriander. Cook, stirring, until onions are transparent, about 4 minutes.
4. Add remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, tomato paste, red-pepper flakes and water, stir, then add cabbage, snow peas, water chestnuts and cook, stirring, for about 3 minutes longer.
5. Top with cilantro and green onions to garnish.
6. Serve over rice or noodles.