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chicken | main course

Chicken Stir Fry with Sugar Snap Peas

Prep Time: 20 minutes Cooking Time: 20 Minutes 4-6 servings


Products Included In Recipe

Ingredients

Stir Fry

1 Package Granny's Boneless, Skinless Chicken Breast
1/2 tsp | 2.5 ml sea salt
3 tbsp | 45 ml canola oil
2 garlic cloves, minced
3 green onions, thinly sliced
2 tsp | 10 ml fresh ginger, grated and peeled
1/2 lb | 225 g sugar snap peas, trimmed
to taste ground pepper
to serve steamed rice

Sticky Sauce

1/2 cup | 125 ml homemade or low sodium turkey or chicken stock
2 tbsp | 30 ml soy sauce
2 tbsp | 30 ml rice vinegar
2 tbsp | 30 ml maple syrup
1 tbsp | 15 ml sriracha sauce
3 tbsp | 45 ml cornstarch
1/4 cup | 65 ml cold water

Directions

Stir Fry

Slice chicken breast into strips, lengthwise, then season with sea salt.
Heat 2 tbsp | 30 ml of the oil in a wok over high heat, add seasoned chicken and stir-fry until brown. Remove from wok.
Wipe out wok with paper towel. Add remaining oil and heat until slightly smoking. Add garlic, green onions and ginger. Cook for about 30 seconds.
Add sugar snaps and cook for 5 minutes. Stir in pre-made sticky sauce.
Return browned chicken to the wok and fry for 4-5 minutes, or until sauce thickens.
Taste and season with pepper.
Serve over steamed rice.

Sticky Sauce

In a small bowl, dissolve cornstarch in the cold water, ensuring no lumps.
Add and whisk all other ingredients in small bowl until blended.

Cooking tip: Try this recipe with Granny's Boneless, Skinless Turkey Breast!

Copyright © Exceldor Cooperative,
All Rights Reserved.

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