Jumat, 28 Maret 2014
Chicken and Spring Pea Stir Fry
I just realized this year that I am wild about peas in a pod! Snow peas and sugar nap peas. They have the most delicious delicate yet sweet flavor and the most wonderful crunch. They require and, in fact, are at their best with little preparation and hardly any cooking time at all. Here I have lived all these years and never knew what a treat Spring peas were. Now that I know and am sharing my discovery, go get some and make them immediately!
This may possibly be the easiest and fastest stir fry ever. I poached a boneless skinless chicken breast early in the day and chilled it out in the refrigerator until it was time for dinner. When it was time for the stir fry, I cut the chicken breast into strips. As the fry pan was heating with a tablespoon of canola oil, I chopped a little onion, washed my peas and made a sauce of garlic, ginger, soy sauce, asian chili sauce, rice wine vinegar and toasted sesame oil. I stir fried the onions for just a minute until they were translucent, added the peas and tossed them in the pan for about 30 seconds. Then, in with the chicken just long enough to heat through or another 30 seconds or so. Finally, I poured in the sauce, stirred it all to combine and turned off the heat. I tumbled the perfectly cooked still crunchy peas and chicken over a bed of fluffy white rice and I had an incredibly quick, delicious and healthy Springtime meal.
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