Ingredients
Scale
- 2 tablespoons vegetable oil (or sesame oil for a nuttier flavor)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 medium onion, thinly sliced
- 1 red bell pepper, julienned
- 2 cups thinly sliced cooked chicken breast (substitute with tofu or shrimp for variation)
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (or hoisin sauce for vegetarian version)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/4 cup toasted cashews or peanuts (optional, for crunch)
- Cooked jasmine rice or noodles, to serve
As a child, Mama Lou would often remind me that the freshest ingredients make the best meals. Whenever I prepare 43 Asian, I seek out the crispest vegetables and the freshest ginger—it’s those little details that bring the dish to life. And if you want to make it your own, don’t hesitate to swap in whatever veggies you have on hand or enjoy it with a different protein. Flexibility was one of Mama Lou’s cooking mantras, and I’ve carried that wisdom into every recipe I create.
Instructions
- Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. The moment the oil shimmers, add the minced garlic and grated ginger. Stir quickly for about 30 seconds until fragrant, being careful not to burn them.
- Add the sliced onion and red bell pepper to the skillet. Cook for 3-4 minutes, stirring often until the vegetables are tender but still crisp. This is the perfect time to remember how Ouma and I used to race to see who could chop the fastest without losing a finger—a playful moment that always made cooking more fun.
- Stir in the cooked chicken breast (or your protein choice) and snap peas. Toss everything together and cook for an additional 2-3 minutes so the flavors meld and the snap peas stay bright green and crunchy.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, and chili flakes. Pour this sauce mixture over the stir-fry and toss well to coat all ingredients evenly.
- Cook for another minute or two until the sauce thickens slightly and everything is heated through. The kitchen will start to fill with a wonderful aroma that always reminds me of evenings spent at Mama Lou’s, where food was a bridge between stories and laughter.
- Remove from heat and stir in the sliced green onions and toasted nuts for a delightful crunch.
- Serve hot over jasmine rice or your favorite noodles. I love plating this with a sprinkle of fresh cilantro or a wedge of lime, just like Mama Lou used to do to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
