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Ingredients
- 1/4 pound snow peas, trimmed
- 1 tablespoons peanut oil
- 1/2 pound boneless skinless organic chicken breasts, cut crosswise into ½-inch-thick strips
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon sugar
- 1 cloves garlic, minced
- 1 strips orange zest, each about 3 inches long
- 1 small onion, halved and thinly sliced
- 1/2 large organic red bell pepper, quartered, stemmed, seeded, and cut crosswise into thin strips
- 3 z can sliced water chestnuts, drained
- 1/2 teaspoon grated fresh ginger
- 1 tablespoons bottled teriyaki or hoisin sauce
- 1/8 teaspoon red chile flakes (optional)
- 1 1/2 teaspoons Asian-style toasted sesame oil
- 1 tablespoons chopped fresh cilantro
- 2 cups steamed white rice
Details
Servings 2
Adapted from thomcooks.com
Preparation
Step 1
Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. 1. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. 2. Allow the peas to sit in the ice water for a few minutes, then drain. Heat a wok or a large skillet over high heat. 1. Add the peanut oil. 2. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok and cook, stirring continuously, for about 2 minutes. 3. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional red Chile flakes, and sesame oil. 1. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. 2. Sprinkle on the cilantro and serve hot over steamed rice.
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