Crispy Wok Chicken with Snap Peas | 15-Minute Meals

Cut the chicken breast fillet into bite-sized strips. Deseed the red bell pepper and cut into thin strips. Wash the sugar snap peas and cut diagonally in half. Slice the spring onions into thin rings, separating the white and green parts. Finely chop the garlic and ginger.

For the wok sauce, stir together the oyster sauce, soy sauce, liquid honey, rice vinegar, dark sesame oil, cornstarch, and 2 tbsp water in a small bowl until smooth.

Heat a wok or large frying pan over high heat. Add 1 tbsp of vegetable oil and sear the chicken strips for 3 to 4 minutes until golden brown and cooked through. Remove from the wok and set aside briefly.