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Chicken Stir-Fry
with Gai Lan, Carrots & Sweet Peppers
30 MIN
2 Servings
From the Test Kitchen
For this easy stir-fry, you’ll cook tender bites of chicken and a colorful trio of vegetables in nutty sesame oil, then bring it all together with a delicious mix of soy glaze, rice vinegar, and black bean sauce for irresistibly savory-sweet flavor. A final garnish of roasted peanuts lends pleasant crunch to each bite.
Get PlansDietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories460 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice, keeping the stems and leaves separate. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared gai lan stems, peppers, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, and vinegar. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish:
Add the cooked chicken, sliced gai lan leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice, keeping the stems and leaves separate. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared gai lan stems, peppers, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, and vinegar. Taste, then season with salt and pepper if desired.
2
Cook the chicken:
Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish:
Add the cooked chicken, sliced gai lan leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!
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