Meal: Asian Chicken Stir-Fry with Spring Peas
Servings: 4
Prep Time: 40 minutes
Ingredients
1 lb chicken breast tenders
1/2 tsp Chinese five-spice powder
1/4 tsp salt
2 tbsp olive oil
8 oz snow peas or sugar snap peas, strings removed
1 medium red pepper, thinly sliced
2 tbsp water
1 cup chicken broth
1 tbsp dark brown sugar
1 tbsp soy sauce
2 tsp cornstarch
2 green onions, cut into 1/2" pieces
1 tbsp grated ginger
2 garlic cloves, crushed
Directions
1. Mix salt and five-spice powder; sprinkle over chicken.
2. Heat 1 tbsp olive oil over medium-high heat.
3. Add chicken and cook, turning once, until just done- about 5-10 minutes.
4. Transfer chicken to plate and reserve.
5. Add remaining 1 tbsp oil to skillet and heat.
6. Add peas and red pepper; cook, stirring occasionally, about 3-5 minutes.
7. Add water.
8. Cover; cook, stirring occasionally, until vegetables are crisp-tender, about 3 minutes.
9. In a small bowl, mix broth, brown sugar, soy sauce, and cornstarch.
10. Add green onions, ginger, and garlic to skillet; cook, stirring, 1 minute.
11. Mix broth mixture well; add to skillet.
12. Heat to boiling; boil 30 seconds.
13. Add chicken to skillet; heat through.