Fort Worth Ginger-Charred Chicken Stir Fry

Ingredients

• 1.5 lbs Boneless skinless chicken breasts, sliced thin against the grain
• 3 TBS Salted Perfection Fort Worth Select Blend
• 2 TBS Vegetable oil, divided
• 1 Red bell pepper, sliced into thin strips
• 2 Carrots, peeled and julienned
• 1 cup Sugar snap peas, strings removed
• 1 TBS Fresh ginger, minced
• 2 cloves Garlic, thinly sliced
• 1/4 cup Low-sodium soy sauce
• 1 TBS Rice vinegar
• 1 tsp Toasted sesame oil
• 1 tsp Cornstarch
• 2 Green onions, sliced on the bias

Instructions

1. Place the sliced chicken in a mixing bowl. Season aggressively with 2 tablespoons of the Salted Perfection Fort Worth Select Blend. Massage the spices into the meat to ensure even distribution. Let it stand for 10 minutes; we want that flavor to penetrate, not just sit on top.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch until smooth. This slurry is essential for a glossy finish that clings to the ingredients without drowning them.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. When the oil is shimmering, add the chicken in a single layer. Sear undisturbed for 2 minutes to develop a crust, then stir fry for another 2-3 minutes until cooked through. Remove the chicken to a plate.
4. Wipe the wok if necessary and add the remaining tablespoon of oil. Add the carrots and bell peppers. Stir fry for 2 minutes. Add the snap peas, fresh ginger, and garlic. Cook for another minute, keeping everything crisp-tender.
5. Return the chicken and its resting juices to the pan. Pour the sauce mixture over the top. Toss everything vigorously for 30 seconds as the sauce thickens and coats every component.
6. Remove from heat immediately. Sprinkle the remaining 1 tablespoon of Salted Perfection Fort Worth Select Blend over the dish to reinforce those ginger and citrus notes. Garnish with fresh green onions and serve immediately.
7. DUNZO!