Spicy chicken stir-fry

by

Serves 4

1 tablespoon soy sauce

1 teaspoon cornstarch

1/3 cup plus 2 tablespoons cold water

2 boneless, skinless chicken breasts

Kosher salt

Fresh ground black pepper

¼ cup olive oil

2 bell peppers, assorted colors, cut in ¼-inch strips

1 large onion, halved lengthwise, peeled and cut in ¼-inch strips

2 cups snow peas

3 garlic cloves, peeled and minced (or 1–1½ teaspoons jarred minced garlic)

Crushed red pepper flakes

Stir together soy sauce, cornstarch and 1/3 cup water in a cup.

Cut chicken breasts crosswise into ¼-inch strips, and season with salt and pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Stir-fry half of chicken until browned, about 4 minutes. Transfer to a bowl, and repeat with remaining chicken, adding another tablespoon of oil. Transfer to bowl.

Add remaining oil to skillet, and stir-fry bell peppers and onion until onion is golden, 4–5 minutes. Add snow peas and garlic, and cook an additional minute. Stir in 2 tablespoons water, and cook, covered, 3 minutes. Reduce heat to medium. Return chicken to skillet, and add pinch of crushed red pepper flakes. Stir in cornstarch mixture. Bring to a boil, and stir until thickened, about 2 minutes. Serve immediately.