Ingredients
Method
Marinate the Chicken
- Dice the chicken into bite-size pieces and place in a large skillet or saucepan. Add coconut aminos and fish sauce. Let sit for 5–10 minutes while you prepare the vegetables.
Prep the Vegetables
- Slice the bell pepper and onion. Separate green onion whites from greens. Mince garlic and ginger.
Cook the Chicken
- Heat the pan over medium heat. Cook the chicken in the marinade for about 3–4 minutes, stirring occasionally.
Add Vegetables & Flavor
- Add the bell pepper, onion, green onion whites, garlic, and ginger. Season with salt, pepper, and red chili flakes. Cook for 5–6 minutes, until vegetables are slightly softened and fragrant.
Finish the Stir-Fry
- Add lime juice, snap peas, bean sprouts, and cilantro. Cover and cook for 2 minutes until snow peas and bean sprouts are just tender but still crisp.
Serve
- Divide into bowls and top with green onion greens. Serve immediately.
Notes
Serving Ideas
- Serve over jasmine rice or brown rice
- Add rice noodles for a pad Thai-style twist
- Use lettuce cups for a lighter option
