Ginger Chicken and Sugar Snap Pea Stir-Fry
Prep Time
Serves
Cooking Mode
½ cup Compliments Chicken Broth
1 tbsp Compliments Soya Sauce
1 tbsp Compliments Corn Starch
1½ pounds boneless skinless chicken breasts
2 tbsp sesame oil
1 onion, sliced
1 tbsp minced fresh ginger
1 bag 1 bag (8 ounces) Sugar Snap Peas
hot, cooked steamed rice
½ cup Compliments Chicken Broth
1 tbsp Compliments Soya Sauce
1 tbsp Compliments Corn Starch
1½ pounds boneless skinless chicken breasts
2 tbsp sesame oil
1 onion, sliced
1 tbsp minced fresh ginger
1 bag 1 bag (8 ounces) Sugar Snap Peas
hot, cooked steamed rice
Directions
1In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside.
2Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
3Add chicken and cook until undersides are lightly browned, 1-11/2 minutes.
4Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes.
5Quickly transfer chicken to a plate and set aside.Add remaining oil to pan.
6When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes.
7Add 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.
8Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute.
9Transfer stir-fry to a serving dish. Serve with steamed rice.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note