CHICKEN AND SUGAR SNAP PEAS RECIPES

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

Steps:

• Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside.
• Season chicken lightly with salt. Heat a large wok over high heat.
• When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes.
• With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.
• Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3-4 minutes.
• Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 seconds to one minute.
• Serve immediately and top with fresh scallions.