Chicken & Snow Pea Stir-Fry

Name: Chicken & Snow Pea Stir-Fry
Yield: 4
Cuisine: Asian
Ingredients: 1 lb chicken breast, 1" cubes; 1 Tbsp olive oil; 1 c chicken broth, low-sodium; 2 c green beans, frozen or fresh; 6 green onions, thinly sliced, reserve tops; 1/2 c sliced water chestnuts, drained; 1 c snow peas, frozen or fresh; 1 Tbsp rice wine vinegar; 1 Tbsp water; 1 tsp soy sauce, low sodium; 1 tsp cornstarch; reserved chopped green onion tops; 1/2 c peanuts, sliced almonds, or cashews

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By Leah Hamm
@LeaHamm

Start cooking the rice, assemble all ingredients and do all the prep work before starting to cook. Dinner will be ready in no time at all.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Method:

Stir-Fry

Ingredients

1 lb

chicken breast, 1" cubes
1 Tbsp

olive oil
1 c

chicken broth, low-sodium
2 c

green beans, frozen or fresh
6

green onions, thinly sliced, reserve tops
1/2 c

sliced water chestnuts, drained
1 c

snow peas, frozen or fresh
1 Tbsp

rice wine vinegar
1 Tbsp

water
1 tsp

soy sauce, low sodium
1 tsp

cornstarch
·

reserved chopped green onion tops
1/2 c

peanuts, sliced almonds, or cashews
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How to Make Chicken & Snow Pea Stir-Fry

Step-by-Step

Stir-fry the chicken in oil until opaque and lightly browned, 2-3 minutes. Remove with a slotted spoon and set aside.
Bring the chicken broth to a boil in the same skillet, add beans, cook until the beans are tender-crisp. Stir in the green onions and water chestnuts.
Mix the vinegar, water, soy sauce and cornstarch until smooth. Return chicken to the skillet, add snow peas and the cornstarch mixture, cook just until heated through and slightly thickened, 2-3 minutes. The snow peas should be tender-crisp.
Serve over hot brown, or white, rice. Garnish with the reserved green onion tops and choice of nuts.

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