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Ginger Chicken and Sugar Snap Pea Stir-Fry
Ginger Chicken and Sugar Snap Pea Stir-Fry
Ingredients
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1/2 cup Compliments Chicken Broth
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1 tablespoon Compliments Soya Sauce
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1 tablespoon Compliments Corn Starch
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11/2 pounds boneless skinless chicken breasts
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2 tablespoons sesame oil
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1 onion, sliced
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1 tablespoon minced fresh ginger
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1 bag (8 ounces) Sugar Snap Peas
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hot, cooked steamed rice
Method
- In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside.
- Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
- Add chicken and cook until undersides are lightly browned, 1-11/2 minutes.
- Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes.
- Quickly transfer chicken to a plate and set aside.Add remaining oil to pan.
- When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes.
- Add peas andstir until peas turn bright green, 11/2-2 minutes. Return chicken to pan and cook, stirring often, until chicken is no longer pink in center (cut to test), 1-2 minutes.
- Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute.
- Transfer stir-fry to a serving dish. Serve with steamed rice.
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