Chicken Stir-Fry (Chinese)

On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.

1 tsp. peanut oil
1 chicken breast half (6-8 oz), boneless, skinless, thinly sliced crosswise
1 clove garlic, thinly sliced
½-1 serrano or jalapeno chile, thinly sliced crosswise
4 oz snow peas (about 1½ cups), stem ends trimmed
coarse sea salt
black pepper, freshly cracked
1 Tbsp. lime juice, freshly squeezed
1 Tbsp. peanuts, chopped and roasted
¼ cup basil leaves, torn (optional)

In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2-3 minutes.

Add garlic, chile, snow peas, and 2 Tbsp. water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

Makes 1 serving.

Cook’s Note: Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile — it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.