Last night, I threw together a quick dinner for Bill and I so we could enjoy a quiet night at home. I started with chicken stock and peanut butter, then added honey, soy, ginger, garlic and a little but of curry powder in the vein of the Peanut Chicken from last week. Then I sautéed noodles and sugar snap peas in sesame oil before coating them in the sauce.
Apparently this was the magic mixture because the sauce had Bill eating… Wait for it… Vegetables! This alone was a monumental compliment to the sauce, but then he went on to lick the bowl clean as well! Please, please go make this for your family tonight so you, too, can taste the deliciousity (a word I’ve invented) of this yummy sauce 🙂
- 1 cup reduced-sodium chicken broth
- 5 Tablespoons peanut butter
- 2 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/2 Tablespoon sesame oil
- 8 ounces long noodles
- 2 cups sugar snap peas
- Combine chicken broth, peanut butter, honey, soy sauce, ginger, garlic, and curry powder in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
- Boil water for the noodles cook pasta according to package instructions.
- Heat a large skillet or wok until hot. Add oil and sauté sugar snap peas until tender crisp, about 1-2 minutes. Add cooked noodles to the skillet and fry a little bit, then toss with peanut sauce.
There’s something about a light, fluffy breading on chicken, combined with fresh veggies and a savory sauce, that makes for one happy Emily belly. This Chicken and Sugar Snap Pea Stir-Fry is based on a recipe from What Megan’s Making, with a few changes to incorporate the sauce and use my favorite, sesame oil! The chicken marination does take up a bit of time, but when you’re ready the dish comes together very quickly and easily. When we had this for dinner last night, I had to physically restrain Bill from eating the portion I had set aside for my lunch today. The crispy rice mixed with the yummy oyster sauce, crunchy sugar snap peas, and tasty chicken all adds up to an easy and craveable dish!
Chicken and Sugar Snap Pea Stir-Fry
- 1 pound chicken breasts, cut into thin strips
- 3 ½ Tablespoons sesame oil
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 Tablespoons oyster sauce
- ¾ pound sugar snap peas
- 1 Tablespoon soy sauce
- 2 cups rice, cooked
- In a large ziploc bag, toss the chicken strips with 1½ Tablespoons of the sesame oil, the baking soda, and the cornstarch. Place in refrigerator to marinate for 15 minutes, then set on the counter for 15 minutes.
- Heat a large skillet over medium-high heat and add the remaining 2 Tablespoons of sesame oil. When oil is heated, add the chicken, and turn the heat down to medium-high. Distribute chicken throughout the pan, season with salt and cook for 1 minute without stirring. Stir the chicken while cooking until opaque throughout, about 2-3 minutes. Stir in 1 Tablespoon oyster sauce and cook for 30 seconds.
- Add the peas to the skillet, and stir-fry until crisp-tender, about 1 minute. Stir in the remaining oyster sauce and the soy sauce and cook for 30 seconds.
- Add the rice to the skillet and toss everything together until well-coated with sauce. Cook for an additional 30 seconds.
All of the warm, rich flavors of Chinese takeout, with no added MSG or breading calories! This dish is filling while remaining light and flavorful. Try additional soy sauce if you need a little more saltiness.
Click here to download a PDF of this recipe!