15-Minute Chicken & Water Chestnut Stir-fry

1. 1
   prep

   Prep the ingredients.

   1.Slice the chicken breast into thin, uniform strips.

   2.Halve the water chestnuts; slice bell pepper into strips.

   3.Cut spring onions into 2-inch pieces, keeping white and green parts separate.

   4.Mince the garlic cloves and julienne the ginger.

   5.Combine soy sauce, salt, and white pepper in a small bowl.

   6.Mix cornstarch with 2 tablespoons cold water to make a slurry.
2. 2
   fry · ~3 min

   Sear the chicken.

   1.Heat vegetable oil in a wok over high heat until shimmering.

   2.Add chicken strips in a single layer and sear without moving for 1 minute.

   3.Toss and cook until just opaque (1-2 min). Remove and set aside.

   TIPDon't crowd the wok — cook in two batches if needed so the chicken sears, not steams.
3. 3
   saute · ~2 min

   Stir-fry the aromatics and vegetables.

   1.Add garlic, ginger, and the white parts of spring onion to the wok.

   2.Toss for 15 seconds until fragrant.

   3.Add bell pepper strips and water chestnuts; stir-fry for 1 minute.

   TIPKeep the heat high and keep ingredients moving — the hallmark of a good stir-fry.
4. 4
   mix · ~1 min

   Combine everything with the sauce.

   1.Return the chicken to the wok.

   2.Pour in the soy sauce mixture and toss to coat everything evenly.

   3.Give the cornstarch slurry a quick stir, then pour it in while tossing continuously.

   4.Cook for 30 seconds as the sauce thickens and clings to the ingredients.

   TIPStir the slurry right before adding — the starch settles fast.
5. 5
   garnish

   Finish and serve.

   Drizzle with sesame oil, scatter the green spring onion tops over the dish, and give it one final toss. Serve immediately over steamed rice.

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