Chicken With Snow Peas
15m prep 10m cook 25m ready
A quick stir-fry of chicken and snow peas in a savory soy-sesame sauce. Serve over steamed rice for a simple weeknight dinner.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 1.91 mg
- Magnesium: 35.4 mg
- Phosphorus: 247 mg
- Potassium: 462 mg
- Zinc: 1.92 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp water
- 1 tbsp soy sauce
- 1/4 tsp sesame oil
- 3/4 lb boneless, skinless chicken thighs
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp vegetable oil
Prepare
- Crush 2 clove garlic
- Trim 12 snow peas
Let's Cook
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Step 1.
In a small bowl, combine 2 tablespoons water, 1 tablespoon soy sauce, ¼ teaspoon sesame oil, and 2 large cloves crushed garlic. Stir to mix and set the sauce aside.
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Step 2.
Cut ¾ pound boneless, skinless chicken thighs into roughly ¾-inch cubes. Place the chicken in a medium bowl, add 1 tablespoon soy sauce, and mix well. Sprinkle 1 teaspoon cornstarch over the chicken and mix again until evenly coated.
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Step 3.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon vegetable oil and heat until it shimmers. Add the chicken and spread it into a single layer in the wok using a spatula. Sear for about 15 seconds, then stir-fry for 1 to 2 minutes until the chicken is nearly cooked through.
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Step 4.
Add 12 to 15 trimmed snow peas to the wok and stir-fry for 1 minute, until they turn bright dark green. Pour in the reserved sauce and stir-fry for 1 to 2 minutes more, until any larger chicken pieces are fully cooked through. Serve immediately with steamed rice.
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