Ingredients:

  • 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sake replacement (e.g., mixture of apple cider vinegar and water)
  • 1 teaspoon (5g) sugar
  • 2 tablespoons (30ml) vegetable oil
  • 1 bell pepper, sliced (any color)
  • 1 cup (150g) broccoli florets
  • 1 cup (150g) snow peas
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) ginger, grated
  • 2 green onions, chopped
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) water
  • Sesame seeds, for garnish

Instructions:

  1. In a mixing bowl, combine chicken, soy sauce, rice vinegar, sake replacement, and sugar. Mix well and let marinate for at least 30 minutes.
  2. Slice bell pepper, wash broccoli, and trim snow peas.
  3. In a large wok or skillet, heat vegetable oil over medium-high heat.
  4. Add marinated chicken to the hot oil. Sauté until golden brown and cooked through, about 5-7 minutes.
  5. Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
  6. Add broccoli, bell pepper, and snow peas. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
  7. Pour in cornstarch slurry and mix until sauce has thickened.
  8. Remove from heat, sprinkle with chopped green onions and sesame seeds. Serve hot.