Chicken Stir Fry with Sugar Snap Peas and Shishito Peppers
This Chicken Stir Fry with Sugar Snap Peas and Shishito Peppers is perfect for a quick weeknight dinner served with rice. Less than 30 minutes to prepare.
Keyword : chicken stir fry
Ingredients
- 20 oz boneless skinless chicken thighs (560g)
- ¼ tsp ground pepper
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 8 oz sugar snap peas (stringed) (225g)
- 4 oz shishito peppers (cut into ½ inch pieces) (112g)
- 2 cloves garlic (minced)
- Salt to taste
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- Combine chicken, ground pepper, soy sauce, Shao Hsing rice wine, and sesame oil in a bowl. Mix well. Set aside.
- Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry sugar snap peas and shishito peppers for 2 minutes. Remove and set aside.
- Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add marinated chicken thighs and stir fry for 3 to 4 minutes.
- Return sugar snap peas and shishito peppers to the wok. Stir to mix. Season with a little salt if desired.
- Pour in corn starch mixture and continue to stir. Sauce will thicken. Turn off stove.
- Remove and serve immediately with steamed rice.
Nutrition
Calories: 363kcal
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