Quick Asian Sugar Snap Peas with Chicken
This simple dish uses minced garlic, ground ginger, coconut aminos, sugar snap peas and chicken.
Ingredients
- 3 tablespoons peanut oil or can use lard or avocado oil
- 1 pound skinless boneless chicken breasts cut into strips (shop our chicken)
- 1 garlic clove - minced or can substitute 1 tsp garlic powder
- 1 tablespoon cornstarch or arrowroot powder
- 1/4 cup coconut aminos alternative to soy sauce
- 1/8 teaspoon ground ginger
- 3/4 pound sugar snap peas cut in half crosswise for fun! (can use frozen)
- Salt to taste
- Optional: Drizzle of sesame oil
- Optional: red pepper flakes
Instructions
- Toss chicken pieces with 1.5 tablespoons of peanut oil or lard with cornstarch or arrowroot powder, garlic, and ground ginger. Cover and let marinate for 1 hour. If you've got time, let the meat rest for about 15 minutes before cooking. If you don't have an hour, no biggie! Do this step first and then start your rice and do the other prep work.
- Heat a large skillet over high heat. Add 1.5 tablespoons peanut oil, and add chicken to the hot pan, keeping in a single layer. Let sear for one minute without stirring, then stir until opaque (about 2-3 minutes)
- Add peas and stir until tender-crisp, about 1 minute.
- Stir in coconut aminos , and sprinkle with sesame seeds and/or sesame oil if you feel fancy.
- Serve right away and enjoy!
Notes
If you are using pre-cooked meat, toss the meat with the marinade and let rest for 15 minutes. Then add to a hot skillet for a minute or two to reheat and then follow the rest of the instructions.