Chicken & Snow Pea Stir-Fry
By
Leah Hamm
@LeaHamm
1
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.
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
How to Make Chicken & Snow Pea Stir-Fry
- 1Stir-fry the chicken in oil until opaque and lightly browned, 2-3 minutes. Remove with a slotted spoon and set aside.
- 2Bring 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.
- 3Mix 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.
- 4Serve over hot brown, or white, rice. Garnish with the reserved green onion tops and choice of nuts.
