Stir-Fried Chicken with Gingered Vegetables

This recipe serves:  1 2 4 6

1/2 boneless, skinless chicken breast, about 6 ounces, sliced into strips
salt to taste
freshly ground black pepper
1/2 teaspoon vegetable oil or peanut oil
1/2 cup broccoli florets
1/2 teaspoon sesame oil
1/2 clove garlic, peeled
1 teaspoon freshly grated ginger
1/3 cup sliced carrots
1/3 cup snow peas
1/4 large red bell pepper, sliced into strips
1 pinch (or to taste) hot pepper flakes
1 teaspoon rice vinegar or sherry vinegar
1 teaspoon low-sodium soy sauce
1. Bring a medium pot of salted water to a boil.

2. Meanwhile, season the chicken with salt and pepper. Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat. When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown. Turn off the heat and transfer the chicken to a plate.

3. Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes. Drain and set aside.

4. Add the sesame oil and garlic cloves to the wok. Turn the heat to medium and cook until the garlic is fragrant and lightly golden. Remove the garlic, add the ginger and cook for another minute.

5. Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes. Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more. Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more. Serve immediately over a bed of rice.

Serving Size: about 2 1/2 cups of chicken and vegetables

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