Chicken Thighs With Peas

Russ Myers


Green peas, also called English peas, have a delicious, sweet flavor and are rich in vitamin A and C, niacin and iron. They add a wonderful splash of color to this scrumptious stir fry dish.

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4 / 6 servings


20 Min


10 Min




8 Boneless skinless chicken thighs
2 Tbs Vegetable oil
2 Tbs Low sodium soy sauce
2 Tbs Dry sherry
1 tsp Ground ginger
1 tsp Sugar
1/4 tsp Garlic powder
1/2 Small head iceberg lettuce
1 C Low sodium chicken broth
2 Tbs Cornstarch
10 oz Frozen green peas (partially thawed)
Hot cooked rice
Red onion, red cabbage and snow peas for garnish

Directions Step-By-Step

Rinse chicken and pat dry with paper towels. Cut chicken into 1 inch pieces.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add chicken and stir fry about 4 minutes or until chicken is well browned and no longer pink in the center.Reduce heat to low.Add soy sauce, sherry, ginger, sugar, and garlic powder. Cover the wok and cook 5 minutes.Cut lettuce into 1/2 inch wide slices. Rinse, drain and pat dry. Combine broth and cornstarch in a cup; stir until smooth.Increase heat to high. Stir peas into chicken mixture. Cover the wok and cook about 2 minutes or until heated through. Stir cornstarch mixture until smooth. Stir into chicken mixture. Heat until sauce boils and thickens. Add lettuce and stir until wilted.Transfer to a serving dish.Serve with hot cooked rice. Garnish, if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom