Chili-Garlic Stir Fry

6 steps · 45 min total

1. 01

   Heat the oil

   In a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat.
2. 02

   Cook the chicken

   Add the chicken and sauté until it's cooked through. Transfer it to a plate and cover to keep warm.
3. 03

   Sauté the vegetables

   In the same pan, add another 1 teaspoon sesame oil and heat it over medium-high heat. Add the bok choy stalks (save the leaves for later), carrots, and snow peas. Sauté them until they are just tender, then remove them from the pan and cover with the chicken.
4. 04

   Whisk the sauce

   While the vegetables are cooking, whisk together the chicken broth, cooking sherry, cornstarch, and Sriracha in a medium bowl. Set this aside.
5. 05

   Sauté the garlic

   Add the final 1 teaspoon sesame oil to the wok and heat it over medium-high heat. Add the minced garlic and sauté it until it's fragrant, about 30 seconds to 1 minute.
6. 06

   Finish the stir-fry

   Pour in the prepared sauce and bring it to a boil, stirring constantly. It will thicken quickly, becoming glossy and coating the back of a spoon.

   Return the cooked chicken and sautéed vegetables to the pan. Add the reserved bok choy leaves and the sliced green onion. Stir everything together until the ingredients are well coated and heated through.