Simple Chicken and Snow Pea Stir-Fry
This Simple Chicken and Snow Pea Stir-Fry is the answer to a quick-fix dinner meal. Packed with crunchy veggies and an authentic tasting Chinese savory sauce, this meal is the perfect substitute for takeout.
Servings 4 people
- 1 cup low-sodium chicken broth
- 1 cup dry sherry
- 1/2 cup low-sodium soy sauce
- 2 tbsps cornstarch
- 1 tbsp chili garlic sauce
- 2 lbs skinless, boneless chicken thighs (fat trimmed) or skinless, boneless chicken breast cut into 1" cubes
- 1/4 cup peanut oil or vegetable oil
- 10 oz button, cremini or shiitake mushrooms, stems discarded, sliced
- 8 oz snow peas
- 1 tbsp minced fresh garlic
- 1 tbsp ginger paste
In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.
Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.
Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.
Serve with rice.
This recipe can be easily cut in half to serve two.
Make sure to read the post, which includes recipe tips for the best success.
Calories: 505kcal | Carbohydrates: 8.1g | Protein: 49.6g | Fat: 16.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 1.5g | Cholesterol: 1.2mg | Sodium: 1549mg | Potassium: 131.6mg | Fiber: 2.1g | Sugar: 3.6g | Vitamin A: 6.7IU | Vitamin C: 60mg | Calcium: 2.7mg | Iron: 7.5mg