I made this chicken stir fry the other night and my husband said it was the best stir fry I’ve ever made – and I’ve made a lot of stir fry! We had a big basket of sugar snap peas from our garden that needed to be used up so this was the perfect dinner and a great way to use fresh veggies!
Chicken & Snap Pea Stir Fry
1 lb. boneless skinless chicken breast
1/2 onion, sliced
1 bell pepper, sliced
2 cups snap peas
Stir fry sauce, recipe listed below
Drizzle olive oil in large pan. Cut chicken breast into bite-sized pieces and cook chicken until nearly cooked through. Remove chicken from pan and pour about 1/4 cup of stir fry sauce over the top of chicken. Set aside.
Cook onion, peppers and snap peas (or whatever other vegetables you have on hand) until tender, adding another 1/4 cup of stir fry sauce while cooking. Add the cooked chicken to the pan with the cooked vegetables, and add the remainder of the stir fry sauce. Stir well and heat through, making sure that the chicken is completely cooked. Serve over rice.
Soy Sesame Stir Fry Sauce
1/2 cup water
1/2 cup soy sauce, low sodium
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar
Combine all ingredients and mix well.