A flavorful and quick stir-fry dish featuring tender chicken and vibrant vegetables in a spicy garlic sauce.
Slice the chicken breast into thin strips and set aside.
Cut the chicken against the grain for tender pieces.
Heat a wok over medium-high heat and add a tablespoon of oil. Stir-fry the chili peppers for 2 minutes, then remove and set aside.
Use a neutral oil with a high smoke point, like canola or vegetable oil.
Add the chicken strips to the wok and stir-fry until lightly browned, about 5-7 minutes. Remove and set aside.
Avoid overcrowding the wok to ensure even cooking.
Stir-fry the celery, water chestnuts, broccoli, carrot, garlic, and ginger in the wok for 3-5 minutes.
Cut the vegetables into uniform sizes for even cooking.
Mix soy sauce, rice wine, chili paste, cornstarch, and water in a small bowl. Add the mixture to the wok along with the cooked chicken and chili peppers. Stir-fry until heated through.
Stir the sauce mixture well before adding to avoid lumps.
Serve the stir-fry over cooked rice or noodles and garnish with chopped green onions.
Warm the serving plates to keep the dish hot longer.
Continue in our app for the best experience
