Prep 20 mins
Cook 15 mins
This is a stir fry I created one day when i had some snap peas ready in the garden and wanted some Chinese. I thought it turned out really well, so i actually wrote it down. Serve over white rice.
- 4 boneless skinless chicken breasts, cubed
- 1⁄2 lb sugar snap peas or 1⁄2 lb snow peas
- 3 green onions, cut into 1-inch pieces
- 3 carrots, sliced very thin
- 2 garlic cloves, minced
- 5 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon cayenne
- 1⁄2 cup chicken broth
- 1 tablespoon white wine or 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1⁄2 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch, plus 1/4 c. water
- Combine soy sauce, hoisin, sugar, broth, wine, ginger and cayenne in a bowl and set aside.
- Heat sesame oil in pan or wok over medium high heat until shimmering and add chicken and garlic. Cook until chicken is just cooked through. Add carrots and peas and cook for 2 minutes.
- Stir in sauce, sprinkle with crushed pepper and cook an additional 2 minutes, until veggies reach desired doneness.
- Mix cornstarch and water and add to pan. Stir and then add green onions. Cook until sauce thickens.
- Serve over hot rice.
Very tasty! A little sweet and a little spicy with the asian flavor. I'll definitely make this again.