Chinese Chicken With Walnuts and Sugar Snap Peas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A sweet and spicy stir-fry. Easy to make and delicious! Ingredients:
2 1/2 tablespoons reduced sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon sugar |
1 teaspoon grated peeled fresh ginger |
1 teaspoon garlic, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
3 teaspoons extra virgin olive oil |
2 medium green peppers, cut into 3/4-inch pieces |
4 green onions, cut into 1-inch pieces |
2 lbs boneless skinless chicken breasts |
1/3 cup walnut halves, toasted |
2 cups sugar snap peas, steamed |
Directions:
1. In a cup, blend soy sauce, cornstarch, and 1 1/2 tablespoons water. Stir in sugar, ginger, garlic, pepper flakes and salt.
2. In a 12-inch skillet, heat 2 teaspoons extra virgin olive oil on medium high until hot. Add peppers and onions; stir-fry about 5 minutes. Transfer to a bowl.
3. To skillet, add remaining oil and half of chicken; stir-fry 5 to 6 minutes or until no longer pink throughout. Transfer to plate. Repeat with remaining half of chicken.
4. Return all chicken to skillet. Add soy mixture; cook 1 to 2 minutes while sauce thickens, stirring. Add nuts and all vegetables; cover and cook for another few minutes.
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