Sometimes I get so excited about a recipe that it’s kind of torture to wait to share it with you guys! This was so totally easy and delicious that I was dying to post it the day that we made it — the perfect simple, fresh weeknight dinner.
Chad and I got into a really bad take-out rut this winter, and lately I’ve been trying to make the switch to simple, quick weeknight dinners. They’re usually nothing special so I don’t post them on Sugarlaws, but they’re healthy and easy and often surprisingly delicious.
And this was somewhere in between — easy enough for a no-fuss meal, but special enough that I had to share it. Breville sent me this hot wok, which is electric and runs easily on your countertop. I was skeptical that it could get hot enough for a good stir fry, but the chicken seared really nicely! And it was super easy to clean — just a wet soapy sponge and a paper towel and I was done.
Easy Chicken Stir Fry
2 tbsp canola oil
2 6-ounce skinless boneless chicken breast, cut crosswise into strips
1 large white onion, chopped
2 cloves garlic, minced
3 tablespoons sesame oil
2 red bell peppers, cut into matchstick-size strips
3 tablespoons soy sauce
2 scallions, white and light green parts, chopped
Heat 2 tablespoons canola oil in a wok or large skillet over medium-high heat. Add the chicken to the skillet and stir-fry until just cooked through, about 3-4 minutes. Add bell pepper, onion and garlic; stir-fry about 5 minutes. Stir in the sesame oil and soy sauce and simmer for a few additional minutes. Sprinkle with chopped scallions and serve warm with brown rice.
Serves 3-4 with rice as a main dish.