Chicken Stir Fry with Sugar Snap Peas and Peppers

Chicken Stir Fry with Sugar Snap Peas and Peppers

(I added onion to this recipe cause I like onion. Also, I did not have stir fry oil so for the marinade I chopped up some garlic and ginger and sauteed it in 4 tbsp olive oil and added some honey and lime juice. Once I felt like it had mixed together well enough I took it off and added some soy. Sorry for no measurements - I just did it Grandma Wilson style.)

Sugar snap peas and red peppers make this chicken stir fry dish fresh, crisp, and delicious. The light sauce made from a simple mix of chicken broth and soy sauce brings out the natural flavors of the vegetables. This is a classic example of a wonderful stir fry.

3 boneless skinless chicken breasts (about 1.5 lbs) - we only used two breasts
1 medium red bell pepper
½ lb sugar snap peas
2 tsp cornstarch - this amount was still a little runny. Add more for thicker sauce
2 tbsp stir fry oil - I used olive oil.

Marinade:
2 tsp stir fry oil - see above

Sauce:
1 cup chicken broth
1 tbsp soy sauce

1. Remove all of the fat from the chicken and then cut each breast into 1 inch to 1½ inch pieces.


2. Using your hand (nasty - I used a spoon), mix the stir fry oil into the chicken making sure to coat each piece and then set these pieces aside. (I let it sit for maybe 20 minutes)
   


3. Cut the red pepper in half and remove the stem, seeds, and inner white meat. Rinse the halves under cold water and dry them with paper towels. Then cut them into ½ inch squares and set them aside.


4. Remove the stems from the sugar snap peas, rinse them under cold water, and drain them in a colander. Dry them thoroughly with paper towels and set them aside.


5. In a large cup, mix together the sauce ingredients and set this mixture aside.


6. In a small cup mix the cornstarch with just a little water until it dissolves and set it aside.


7. Heat a wok or non stick pot on high. Once hot, add just 1 tablespoon of the stir fry oil and let it get hot.


8. Once the oil is hot, add the chicken and stir fry it for 6 to 8 minutes or until it browns. To brown it quickly and evenly, let it sit for 2 minutes and then stir it, flipping the meat onto the other side, and then let it sit another 2 minutes and stir it again. Continue until completely browned. (With the pieces of ginger and garlic, as well as the honey it will blacken pretty quick. Don't let it sit for to long)
   


9. After the chicken is browned, remove it from the wok and set it aside.


10. Without wiping out the wok, add the remaining tablespoon of stir fry oil and let it get hot. (You may want to scrape out some of the blackened-ness)
    


11. Once the oil is hot add both the red peppers and the sugar snap peas and cook them for 4 minutes. (I added all the veggies at once but probably should have waited on the onion until putting the chicken back in)
    


12. After 4 minutes, return the chicken to the wok, add the sauce mixture and bring everything to a boil.


13. Once it boils, add the cornstarch mixture and stir until thick.


14. Serve with white rice, fried rice, or noodles. Makes about 3 servings.