Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil (divided)
  • 2 whole boneless chicken breasts
  • 1 whole red bell pepper (sliced)
  • 1 whole green bell pepper (sliced)
  • 2 cups sugar snap peas
  • 1/2 onion (sliced)
  • 2 cloves garlic (minced)
  • 2 teaspoons fresh ginger (minced)
  • 1 teaspoon jalapeño (minced)
  • 1 tablespoon hoisin sauce
  • 1/2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons basil (sliced)

Instruction

  • Add 1 tablespoon of oil to a large skillet. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.
  • Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips.
  • Meanwhile, add the remaining 1 tablespoon of oil to the same skillet.
  • Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmazlied and tender but still have some crunch to them. About 4-5 minutes.
  • Add in the garlic, ginger and jalapeño and cook for an additional minute.
  • Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes.
  • Take off of the heat and add in the lime juice and basil.
  • Serve immediately with a side of rice.