- Marinate Time
- 10 mins
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1/2 cup
- Compliments Chicken Broth
- 1 tbsp
- Compliments Soya Sauce
- 1 tbsp
- Compliments Corn Starch
- 11/2 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
- 8 ounces
- hot, cooked steamed rice
Method
- Step 1
- In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside.
- Step 2
- Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
- Step 3
- Add chicken and cook until undersides are lightly browned, 1-11/2 minutes.
- Step 4
- Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes.
- Step 5
- Quickly transfer chicken to a plate and set aside.Add remaining oil to pan.
- Step 6
- When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes.
- Step 7
- 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.
- Step 8
- Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute.
- Step 9
- Transfer stir-fry to a serving dish. Serve with steamed rice.
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