2 cups sugar snap peas
1 large sweet pepper, thinly sliced
1 medium onion, finely diced
3 cloves garlic
1 tablespoon fresh ginger, minced
3 tablespoons vegetable oil, divided
1 1/2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup soy sauce
1/2 cup water
1 tablespoon corn starch
Salt and pepper (to taste)
1/4 cup scallions, sliced
Hot rice for serving
1. In a large skillet over medium high heat, add 1 tablespoon of oil. Once hot, sauté snap peas, pepper, onion, garlic, and ginger until veggies are tender. Transfer to a bowl and set aside.
2. In same skillet, heat the remaining 2 tablespoons of oil. Sauté the chicken until no longer pink – about 5 - 8 minutes.
3. In a small bowl, whisk soy sauce, water, and corn starch. Reduce heat to medium and pour sauce mixture over the chicken. Stir occasionally until the sauce is thickened and bubbly. Add the veggies back into the skillet and season with salt and pepper. Sprinkle with the scallions and serve hot with rice.