Ingredients:

  • 1 lb (450 g) boneless chicken thighs, thinly sliced
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup (150 g) snap peas
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 3-4 dried red chilies (adjust to taste)
  • 2 green onions, chopped
  • 1 tbsp (15 mL) chili paste (or more for added heat)

Instructions:

  1. In a bowl, combine sliced chicken with soy sauce and cornstarch. Toss well to coat and let sit for 10 minutes.
  2. While the chicken marinates, chop the vegetables (bell pepper, snap peas, green onions) and set aside.
  3. Add vegetable oil to the heated skillet or wok over high heat.
  4. Add marinated chicken to the skillet in a single layer. Sauté until browned and cooked through, about 4-5 minutes. Remove and set aside.
  5. In the same skillet, add garlic, ginger, and dried chilies. Sauté briefly until fragrant, about 30 seconds.
  6. Stir in bell pepper and snap peas. Cook until just tender, about 2-3 minutes.
  7. Return chicken to skillet, add chili paste, and toss everything to combine. Cook for an additional minute. Garnish with green onions and serve hot.