Chinese Chicken With Walnuts and Sugar Snap Peas Recipe #380939
A sweet and spicy stir-fry. Easy to make and delicious!
25 min | 10 min prep
SERVES 6
- 2 1/2 tablespoons reduced sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 3 teaspoons extra virgin olive oil
- 2 medium green peppers, cut into 3/4-inch pieces
- 4 green onions, cut into 1-inch pieces
- 2 lbs boneless skinless chicken breasts
- 1/3 cup walnut halves, toasted
- 2 cups sugar snap peas, steamed
- In a cup, blend soy sauce, cornstarch, and 1 1/2 tablespoons water. Stir in sugar, ginger, garlic, pepper flakes and salt.
- In a 12-inch skillet, heat 2 teaspoons extra virgin olive oil on medium high until hot. Add peppers and onions; stir-fry about 5 minutes. Transfer to a bowl.
- To skillet, add remaining oil and half of chicken; stir-fry 5 to 6 minutes or until no longer pink throughout. Transfer to plate. Repeat with remaining half of chicken.
- Return all chicken to skillet. Add soy mixture; cook 1 to 2 minutes while sauce thickens, stirring. Add nuts and all vegetables; cover and cook for another few minutes.
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5 stars