Name: Velvet Chicken Stir-Fry with Snap Peas & Bell Pepper
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 tsp cornstarch; 2 tsp soy sauce; 1 large egg white; 2 tbsp neutral oil (such as canola or grapeseed); 2 cups snap peas, trimmed; 1 red bell pepper, sliced into strips; 3 cloves garlic, minced; 1 inch piece fresh ginger, minced; 2 tbsp low sodium soy sauce; 1 tbsp rice vinegar

Velvet Chicken Stir-Fry with Snap Peas & Bell Pepper

SweetPretzel6551

This velvet chicken stir-fry is all about maximizing protein, flavor, and texture in every bite! Velveting the chicken with egg white and cornstarch ensures each piece stays incredibly juicy and tender, while high-heat stir-frying brings crisp snap peas and sweet bell pepper to life. The sauce is simple but zippy, with soy and rice vinegar lifting the natural flavors. It comes together in under 30 minutes, making it perfect for any night you want a healthy, high-protein meal without fuss. Serve on its own or over rice for extra staying power.

Ingredients

Instructions

In a medium bowl, combine sliced chicken breast, 2 tsp cornstarch, 2 tsp soy sauce, and egg white. Mix well to coat. Let sit for 10 minutes to velvet the chicken.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp oil, swirling to coat. Add chicken in a single layer and cook, tossing constantly, until just opaque, about 2-3 minutes. Remove chicken to a plate.
Add remaining 1 tbsp oil to the pan. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
Add snap peas and bell pepper; stir-fry for 2-3 minutes until just tender-crisp and brightly colored.
Return chicken to the wok. Add 2 tbsp soy sauce and rice vinegar. Toss everything together for 1-2 minutes until chicken is cooked through and vegetables are coated and glossy.
Serve hot, garnished with extra sliced scallions or toasted sesame seeds if desired.