Quick Chicken & Snow Pea Stir Fry
-
15 Mins
Prep Time
-
15 Mins
Cook Time
-
4
Servings
345
Calories
- 19g
Fat
- 16g
Carbs
- 25g
Protein
HIV

Ingredients
- ½ Cup Chicken Broth
- ¼ Cup Oyster Sauce
- 1 Tbsp Seasoned Rice Vinegar
- 3 Cloves Garlic, minced
-
1 Tbsp Ginger, finely minced
- 1 Tsp Sriracha®, optional
-
1 lb. Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
- 2 Tbsp Corn Starch
- 1 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
-
6 oz Snow Peas, washed
- Salt and Pepper, to taste
- Sesame Seeds, to garnish
- *Nutritional analysis does not include rice*
- Allergens:
- S Shellfish
- S Sesame
- View Substitutions
-
SShellfish:
Replace oyster sauce with hoisin sauce
-
SSesame:
Omit sesame oil, replace with additional olive oil; omit sesame seeds
Instructions
1.
Wash Hands Wash hands with soap and water
2.
Prepare Sauce In a small bowl, whisk together the chicken broth, oyster sauce, rice vinegar, ginger, garlic and Sriracha®. Set aside.
3.
Season Chicken Add cut chicken to a large bowl and season with salt and pepper. Toss seasoned chicken with cornstarch until evenly covered.
4.
Cook In a large skillet, heat the olive and sesame oils over medium heat. Working in batches, if necessary, cook the chicken in a single layer until cooked through and golden brown, about 7-8 minutes. Add the sauce and cook for 3-4 minutes, allowing the sauce to thicken. In the last two minutes of cooking, add the snow peas and cook until tender.
5.
Serve Serve immediately over rice and garnish with sesame seeds, if desired.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Garlic
Purchase pre-minced garlic.
-
Ginger
Purchase pre-minced ginger or ginger paste.
-
Snow peas
Purchase ready-to-eat snow peas
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