Chicken, Pecan, and Red Pepper Stir-Fry [RECIPE]

Craving healthy, Asian-flavored goodness? Try our Chicken, Pecan, and Red Pepper Stir-Fry. (Photo by Jathan Fink, Jadeworks Entertainment)

You don’t have to order takeout dinner to enjoy a delicious Asian-inspired meal at home. Our Chicken, Pecan, and Red Pepper Stir-Fry is healthy, light, and packed with flavor. Best of all, you can get it on the table in about 30 minutes. 

PREP: 20 minutes
COOK: 10 minutes

INGREDIENTS

• 3 3/4 teaspoons cornstarch, divided
• 2 tablespoons low-sodium soy sauce, divided
• 2 teaspoons dry sherry
• 1 teaspoon rice wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon hot pepper sauce
• 1 pound chicken breast tenders, cut lengthwise into thin strips
• 1/2 cup coarsely chopped pecans
• 2 tablespoons vegetable oil
• 2 cups julienne-cut red bell pepper (about 1 large)
• 4 cloves garlic, minced
• 1/2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

DIRECTIONS

1. In a small bowl, whisk together 1 teaspoon cornstarch, 1 tablespoon soy sauce, sherry, rice wine vinegar, sugar and hot pepper sauce.
2. In a separate medium-sized bowl, combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Add pecans to pan and cook for about 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan and swirl to coat. Add chicken to the pan and sauté for 2 minutes or until meat is lightly browned. Remove chicken from pan and set aside in a bowl. Add bell pepper to pan; sauté for 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce thickens slightly. Sprinkle with pecans and green onions.

TIP: Serve this meal over our basic white rice to round out your meal. Feel free to play around with this recipe too, by adding chunks of pineapple, water chestnuts and/or bamboo shoots to the stir fry.