Serves 4 (serving size: 1 cup stir-fry and 1/2 cup rice)
Photo: Randy Mayor; Stylist: Cindy Barr
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons dark sesame oil
12 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
3 cups thinly sliced napa (Chinese) cabbage
1 cup sugar snap peas, trimmed and halved diagonally
1 large red bell pepper, thinly sliced
3 tablespoons lower-sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon cornstarch
1 teaspoon rice vinegar
2 green onions, cut diagonally into 1/2-inch pieces
How to Make It
Prepare rice according to package directions, omitting salt and fat.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
Good simple stir fry recipe. I substituted bok choy for napa cabbage since it was on sale. I also threw in some mushrooms which I had on hand. Finally we topped off individual servings with some Chili Garlic Sauce for those in our household who liked spice. Will make this again.
This is a good, basic stir-fry. I added minced garlic with the veggies, and used bagged angel hair cabbage in place of the napa cabbage. We did use Siracha at the table to heat it up a bit. If you like spicy, you'll definitely want to add heat because as written, this is quite mild.
I tweaked the recipe a little in adding garlic, carrots, and water chestnuts (for some crunch). I also added a touch of sugar to take away some of the saltiness. My family absolutely devoured it! No leftovers, and requests for a remake two days later! I'm adding mushrooms this time. :)
I rated this 4 stars because it needed some tweeking. I first made it as it was written (although used celery & extra onion instead of napa cabbage since I didn't have it on hand) and it was too bland. I remade it and added 2 t. chili garlic sauce & about 1 t minced fresh ginger to the sauce. I used green peas for the snap peas (or you could use them in addition to), about 1 c. bagged fresh coleslaw mix for the napa cabbage, and then I used rice noodles instead of rice. Once I did this, it received the 5 stars! My husband even added a little more hoisin sauce plus some Sriracha sauce on top of his, but that may be too much heat for some. He told me that it was the best stir-fry I'd ever done!
Loved this one so much I made it again this week. I skipped the bagged rice and just made a serving of brown rice to serve it over. Loved the sauce and it was so quick and easy to make. Will probably try it again with just some prechopped veggies on a night when I don't have a lot of time to prep.