Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 11/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 TBS vegetable oil
- 1 medium red bell pepper, sliced thin
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 11/2 inch piece fresh ginger, grated
- 2 green onions, sliced thin
- 3 TBS soy sauce
- 1 TBS rice vinegar
- 1 TBS honey
- 1 TBS Salted Perfection Sweet Ginger
- 1/2 tsp crushed red pepper flakes
- to taste black pepper
- 2 cups cooked jasmine rice (for serving)
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Heat a large 12-inch wok or heavy skillet over high heat until smoking hot—this is where the magic starts. Add vegetable oil and swirl to coat.
- Toss in chicken pieces in a single layer. Let ’em sear without moving for 2 minutes to get that golden crust. Flip and cook until just done, about 3-4 more minutes. Remove chicken and set aside.
- In the same pan, add garlic, grated ginger, and crushed red pepper flakes. Stir-fry for 30 seconds until fragrant—don’t burn it, capisce?
- Add bell pepper, snap peas, and carrot. Stir-fry veggies for 3-4 minutes until tender-crisp. You want ’em bright and snappy, not mushy.
- Return chicken to the wok. Pour in soy sauce, rice vinegar, honey, and Salted Perfection Sweet Ginger. Toss everything together over high heat to coat and glaze the chicken and veggies evenly, about 2 minutes.
- Season with black pepper to taste, sprinkle sliced green onions on top, give it one last toss, and you’re golden.
- Serve hot over jasmine rice. Remember, a good dish is like a good story — it’s gotta have layers and a little kick.
- Visit www.saltedperfection.com and leave a Five Star review. DUNZO!
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield & storage
Original yield
Storage
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in a pan over medium heat to keep the veggies crisp.
From Tony’s kitchen
A knock-out Asian-inspired stir-fry with tender chicken, crisp veggies, and that zingy Sweet Ginger punch. It’s fast, fresh, and packed with flavor—like a wiseguy’s kitchen meets wok magic. Remember, life’s too short for bland food!
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Boneless skinless chicken thighs, cut into bite-sized pieces
- TBS vegetable oil
- red bell pepper
- snap peas, trimmed
- carrot, julienned
- garlic
- inch piece fresh ginger
- green onions
- TBS soy sauce
- TBS rice vinegar
- TBS honey
- TBS Salted Perfection Sweet Ginger
- red pepper flakes
- to taste black pepper
- cooked jasmine rice
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
