The secret behind a successful stir-fry is to prepare all of the ingredients in advance and cook them quickly. Cook the rice, chop the veggies, add the chicken, and in minutes you’ll have a homemade meal. Enjoy!


  • 2 tbsp oil (divided)
  • 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 tbsp fresh minced ginger
  • 1 fresh Serrano chile, seeded and sliced into strips
  • 1 medium onion, halved lengthwise and sliced into strips
  • 1 small red bell pepper, seeded and julienned
  • 1 small green bell pepper, seeded and julienned
  • 1 small yellow bell pepper, seeded and julienned
  • ¼ cup reduced-sodium soy sauce
  • 2 tbsp water
  • 2 cloves garlic, minced
  • 2 tsp cornstarch
  • 1 tsp sugar


  1. Heat 1 tbsp oil in a wok or large skillet placed over medium-high heat. Add chicken and stir fry until almost cooked through. Remove chicken to a plate; cover to keep warm.
  2. Heat remaining oil in wok. Add ginger, chile, onion and bell peppers; stir-fry five minutes or until peppers are crisp-tender. Return chicken to wok.
  3. Mix soy sauce, water, corn starch, and sugar together in a small bowl. Pour sauce into wok and cook until sauce is thick and bubbly, about two minutes. Serve over rice.
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