Chicken And Sugar Snap Stir Fry Recipes

CHICKEN AND SUGAR SNAP STIR-FRY

Steps:

• In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
• Season with black pepper.
• Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
• Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
• Stir fry until veggies are crisp-tender, 3-5 minute.
• In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
• Stir into chicken/veggie mixture.
• Cook until boiling and sauce thickens, 3-4 minute.
• Serve over hot cooked rice, and additional soy sauce, if desired.

SUGAR SNAP PEA STIR-FRY

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.