This recipe was in the March 7, 2013 issue of the Newspaper. Hope you enjoy it!
Chicken and Sugar Snap Stir-Fry Recipe
Chicken and Sugar Snap Stir-Fry
1 Lb. boneless, skinless chicken thighs, cut into thin strips
2 Tbsp. oyster sauce, divided
2 Tbsp. lower-sodium soy sauce, divided
4 tsp. sesame oil, divided
1 Tbsp. grated fresh ginger
2 cloves garlic, minced
8 oz. sugar snap peas
1 medium red bell pepper, cut into thin strips
1/3 cup lightly salted cashews
2 scallions, chopped
Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.
Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.
Return skillet to the heat and add the remaining 2 teaspoons oil. Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds. Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender. Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in scallions. Makes 4 servings
(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)
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