Thursday, April 14, 2011

Stir-Fried Chicken & Snow Peas


"Even a blind squirrel finds a nut now & then."

This was Mr. Vittles' comment when I told him I made rice tonight without burning it to the bottom of the pan.

Hmph.  Jerk.

But alas, it's true.  I. CAN'T. MAKE. RICE.

I do alright with the oven rice.  On the stove... not so much.

I know it's a very simple thing.   But for some reason I just can never get it right.

Tonight, however, the stars aligned and the food gods smiled down upon my kitchen.

My rice did not stick to the bottom of the pan...


...and I made this yummy stir fry with one of my favorite vegetables - snow peas!

Stir-Fried Chicken & Snow Peas

  • 3/4 lb. boneless skinless chicken breasts (tenders or thin sliced recommended)
  • 6 oz. snow peas
  • 1/4 teaspoon salt, as desired
  • 2 T. canola oil 
  • 1/2 t. minced garlic
  • shredded carrots, to taste (optional)
  • 2 C. cooked white rice, for serving
Marinade:
  • 1 T. light soy sauce
  • 1 1/2 t. rice vinegar
  • 1/2 t. sesame oil
  • 1/2 t. lime juice
  • 1 1/2 t. cornstarch
Sauce:
  • 2 T. water
  • 1 T. light soy sauce
  • 1 t. lime juice
  • 1 1/2 t. rice vinegar
  • 1/2 t. granulated sugar
  • 1 t. cornstarch

Cut the chicken into strips. In a medium bowl, combine the marinade ingredients, adding the cornstarch last. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce and ingredients. In a small bowl, combine the sauce ingredients, whisking in the cornstarch. String the snow peas, then rinse and pat dry with paper towels.

Heat a large nonstick skillet over medium heat and add 2 T. oil.   When the oil is hot, add the chicken strips. Sautee, turning as necessary, until strips are cooked through.

Using tongs or a fork, remove chicken strips to a bowl or plate and set aside. Add garlic & salt to the skillet. Add the snow peas and stir-fry until the they turn bright green (about 2 minutes).

Add the chicken back into the pan.  Briefly whisk sauce and add to the middle of the skillet, stirring quickly to thicken. When the sauce thickens, stir all together to distribute evenly. Heat through and serve hot with rice.  Serves 2.

Recipe Adapted from About.com

9 comments:

  1. :) Your husband is funny! Your rice looks great as does your stir fry! I love snow peas and could snack on them all day long! Yum!

    Thanks for sharing! :)

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  2. Hi Meggie, your rice look great and of course whole meal fantastic and tasty!
    Great photos too..Your post is really funny!:))


    PS.
    when I make rice I usually put 5 cups of salted water on 2 cups of rice..

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  3. My rice attempts always end in porridge - unless I use brown rice, the cheats' alternative! Well done on this tasty looking meal!

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  4. Congrats on the rice! Isn't Mr Vittles lucky to have you cook it for him! Snow peas and chicken is a lovely combination and the sauce is tasty, tasty!

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  5. Congrats on the rice! Your dish looks beautiful and it sounds delicious!

    ReplyDelete
  6. Lovely meal! I would love to have a plate of that for dinner!

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  7. I like your blog :)
    When I make rice, I take 1,5 volume water to 1 volume rice, and then add an extra splash of water.
    I bring the water to a boil, add the rice and salt, bring the water to a boil again and turn down the heat to a simmer.
    Let simmer for 15 minutes, take of the heat and leave for another 15 minutes. (While keeping the lid on the entire time).
    This is very easy (just remember to set the timer), and my rice are never burned.
    I primarily use basmati rice, but the method should be the same :)

    ReplyDelete
  8. Hooray for perfect rice! And such a beautiful and delicious entree...one I want to try :)

    ReplyDelete

I love reading your comments!

If you have a question or problem you can also feel free to email me at vittlesandbits@gmail.com. Thanks for visiting :)

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