Thai chicken and sugar snap pea stir fry is a simple and quick Asian stir fry.
1. Sauce: Combine sugar, vinegar, soy sauce, ginger, garlic and sesame oil. Set aside.
2. Dust chicken with cornstarch. In a large skillet, add oil and sauté chicken just until cooked through to about 160 F or about 10 minutes. Cut into 1” pieces.
3. Wipe out skillet, spray with vegetable oil and sauté snap peas just until bright green and still crisp about 2 minutes. Add dressing and chicken and stir fry just until sauce slightly thickens. Place in serving dish and garnish with sesame seeds.
¼ cup brown sugar
¼ cup rice wine vinegar
2 Tbsp light soy sauce
1 Tbsp grated ginger root
1 Tbsp chopped garlic
2 tsp sesame oil
8 boneless, skinless chicken thighs
2 Tbsp cornstarch
2 tsp oil
2 cups sugar snap peas, sliced in half
2 tsp black and white sesame seeds
Prep Time: 10 minutes
Cook Time: 12 minutes
Nutritional Information per Serving
Saturated Fat 2g