chicken thighs with peas
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.
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4 / 6 servings
Ingredients
- 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
How To Make chicken thighs with peas
-
Step 1Rinse 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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