This dish is all about layering flavors. If sugar snap peas aren't in season, green beans or broccoli will sub just fine in this easy chicken stir-fry. Be sure to leave enough room in the pan to let the chicken sear.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 1 teaspoon chile sauce
- 2 tablespoons canola oil, divided
- 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
- sea salt and freshly ground pepper, to taste
- 1 cup onion, diced
- 3 cloves garlic, thinly sliced
- 1 pound sugar snap peas, trimmed
- 1/3 cup mirin (or white wine plus 1 teaspoon sugar)
- 2 tablespoons cilantro
Instructions
- Mix together first 4 ingredients in a small bowl, and set aside.
- Heat a large skillet (not nonstick) over high heat, and swirl in 1 tablespoon oil. Toss in half the chicken and a pinch of salt and pepper, and brown on all sides, about 4-5 minutes total. Transfer to a large bowl. Swirl in a half-tablespoon oil, and brown the remaining chicken with another pinch of salt and pepper, then add to the chicken in the bowl.
- Swirl in the remaining oil, and saute the onion and garlic for 1 minute, until fragrant. Add the sugar snap peas to the pan, and toss well. Stir-fry for 5-7 minutes, until peas are seared in places, but not yet tender. Pour in mirin, and scrape up bits stuck to the bottom of the pan. Cook for 2 minutes, until liquid has almost completely evaporated.
- Add chicken back to the pan, and toss with peas. Stir in sauce, and cook for 2 minutes, stirring and flipping frequently, until sauce has thickened slightly and lightly coats the chicken and vegetables.
- Serve sprinkled with cilantro.
Servings: 4
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