Fresh snap peas


1 Tbsp. cooking oil of your choice (divided)

2 garlic cloves, minced

2 tsp. minced ginger

12 oz. sugar snap peas, strings removed, ends trimmed

1 large bell pepper, cut into strips

1/2 c. sliced crimini mushrooms

1 lb. chicken thighs, cut into bite-sized pieces

1/3 c. soy sauce

1/3 c. water

1 Tbsp. corn starch

1/4 c. chopped scallions


Heat large non-stick skillet on medium heat. Add 1/2 tablespoon of oil, garlic, and ginger. Sauté for 1 minute. Add snap peas, bell pepper, and mushrooms. Cook for 5 minutes, until vegetables just start to cook, but are still crunchy. Remove vegetables from skillet and set aside. To the same skillet, add remaining 1/2 tablespoon of oil and chicken. Cook the chicken until fully cooked through and starts to brown nicely, 5-7 minutes. While chicken is cooking, mix soy sauce with water and cornstarch in a small bowl. Add soy sauce mixture to chicken and stir (the sauce will start to thicken). Return vegetables to skillet and add chopped scallions. Stir everything well and heat through. Remove from stove and serve.

CHICKEN SNAP PEA STIR FRY originally posted on by Elegant Island Living magazine.

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