- Marinate Time
- 10 mins
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1/2 cup
- Compliments Chicken Broth
- 1 tbsp
- Compliments Soya Sauce
- 1 tbsp
- Compliments Corn Starch
- 11/2 pounds
- boneless skinless chicken breasts
- 2 tbsp
- sesame oil
- 1
- onion, sliced
- 1 tbsp
- minced fresh ginger
- 1 bag
- 1 bag (8 ounces) Sugar Snap Peas
- 8 ounces
- hot, cooked steamed rice
Method
Step 1
In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside.
Step 2
Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
Step 3
Add chicken and cook until undersides are lightly browned, 1-11/2 minutes.
Step 4
Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes.
Step 5
Quickly transfer chicken to a plate and set aside.Add remaining oil to pan.
Step 6
When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes.
Step 7
Add peas andstir until peas turn bright green, 11/2-2 minutes. Return chicken to pan and cook, stirring often, until chicken is no longer pink in center (cut to test), 1-2 minutes.
Step 8
Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute.
Step 9
Transfer stir-fry to a serving dish. Serve with steamed rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
