Tuesday, September 1, 2015

Recipe #96: Chinese Chicken & Fresh Snap Peas...Fabulous!

I love snap peas, and I'm okay with chicken.  Quite frankly, I could make this recipe with snap peas alone, although I have added firm tofu.  That said, tofu lovers don't top the charts, so for this post, I didn't include it.  This dish has only two ingredients, but it's "so" tasty.  If you want something quick, packed with flavor, please try this.  By the way, this recipe is for one, and it's a healthy serving.  Time to cook...

1 chicken breast, sliced very thin                          1 tbsp dry sherry
3 tbsp soy sauce (I use low sodium)                     1 tbsp sesame oil
2 tsp rice vinegar                                                   2 tsp cornstarch
1 tbsp fresh diced ginger                                       1 small container snap peas, tipped
                                                                                   and tailed, vein off*

*for those of you who don't know what "tipped and tailed" means, it means cutting each end off of green beans, snap peas, etc.

In a medium bowl, mix together the soy sauce, sherry, sesame oil, rice vinegar, cornstarch and ginger.  Add the chicken and stir until combined.  Cover with plastic wrap and set aside...no need to refrigerate if you will be cooking within a few hours.  In a large skillet or wok on high heat, heat 1 tbsp canola oil with 1 tbsp sesame oil.  Add snap peas and cook just a few minutes, until some are just turning color.  Remove from pan and put on a plate.  Using a slotted spoon, add chicken, reserving marinade in bowl, and browning on high heat for just a few minutes.  Add snap peas back into pan and stir together with chicken.  Add marinade and stir until combined.  At this point you can mix 2 tsp cornstarch with about a 1/4 cup COLD water to thicken.  Serve over rice or just serve in a bowl.  Dinner is served.  Bon appetit!


the chicken in the marinade...just added the red pepper flakes, which I haven't stirred in yet...

the chicken in the marinade and the cut snap peas...

saute the snap peas until "just" turning a little brown...

 a little cornstarch and water just added to thicken the marinade...

done...

delicious...




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