Stir Fried Chicken with Sugar Snap Peas & Basil
4-6
30
minutesWe teach this quick, easy and flavor explosive recipe in the Teaching Kitchen in our Not My Mother’s Chicken cooking class. This is the class where we answer the question we hear almost every day: how do I make boneless, skinless chicken breasts taste better? Start with this recipe! Incredibly full-flavored and comes together in less than 30 minutes.
Ingredients
3 boneless, skinless chicken breasts, cut into bite-sized chunks (about 1 lb)
2 Tbl Red Boat Fish Sauce, divided
1 Tbl low-sodium soy sauce
¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
4 oz sugar snap peas, strings removed, halved on the bias
8 scallions, white and light green parts finely chopped, dark green parts cut into 1-inch pieces
1 jalapeno, stemmed and sliced into thin rings
4 garlic cloves, thinly sliced
1 Tbl white sugar
1 tsp cornstarch stirred into ¼ cup water
Instructions
- In a medium bowl, season chicken with Sesame Stir Fry. Add 1 Tbl fish sauce and soy sauce. Let stand at room temperature for 15 mins, then drain and pat dry.
- Heat wok over medium-high for 1-3 mins, or until a water drop evaporates in 1-2 seconds. Add 1 Tbl Roasted Chile Avocado Oil. Add chicken in even layer and cook without stirring until it begins to brown, about 1 minute. Stir occasionally until well browned and cooked through, about 4 mins. Transfer to a clean bowl and stir in the ¼ cup chopped basil and Honey Ginger Balsamic Vinegar.
- Return wok to medium-high and add remaining 1 Tbl Roasted Chile Avocado Oil. Swirl to coat. Add the snap peas, the white and light green parts of the scallions and Jalapeno. Cook, stirring, until peas are lightly browned, about 2 mins. Add garlic and stir-fry until fragrant, about 30 seconds.
- Stir in sugar, scallion greens, chicken with accumulated juices and water/cornstarch slurry. Stir-fry until sauce thickens, about 1 min.
- Turn off heat and stir in 1 Tbl fish sauce and 3 cups torn basil. Serve immediately with steamed rice or rice noodles.
