I hope everyone had a wonderful Labor Day weekend, and was able to enjoy a day off yesterday. We had a relaxing weekend at home, probably our first one since we have moved. We did a little around the house, but that was it. We did manage to go shopping and buy more stuff for our house though, can’t seem to go a day without that happening 🙂
The one bad thing about having a holiday on a Monday, means the week is shorter and busier. Stir fry’s are a great quick dinner to help get your week off right. In about 20 minutes you can have dinner on the table, and a happy family. The best thing about a stir fry is you can use whatever you have on hand, and whatever you like. The original recipe called for red bell peppers, I don’t like them, I left them out.
Cooking Light is one of my go to recipe sources, and this is another recipe that does not disappoint. It has a little heat, a little sweetness, and is a quick and easy dinner. I have some peas growing in my garden, so I know I will be making this again soon with fresh snap peas. To add more depth of flavor add in two teaspoons of sesame oil to your rice before serving. Makes it just a little extra special.
Chicken Stir Fry is a staple for a quick weeknight meal. This is super flavorful, and in ready in 20 minutes.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 3 Tbls brown sugar
- 1 1/2 Tbls low sodium soy sauce
- 1 Tbls fish sauce
- 1 Tbls rice vinegar
- 1 Tbls chili garlic sauce
- 1 tsp sesame oil
- 3/4 tsp cornstarch
- 2 Tbls canola oil
- 1 pound boneless skinless chicken breasts, cut into bit sized pieces
- 8 oz sugar snap peas
- 1/2 medium red onion, cut into slices
- 1/4 cup green onions
- 1/4 cup peanuts, chopped
- White Rice
- In a small bowl combine the brown sugar, soy sauce, fish sauce, vinegar, chili garlic sauce, sesame oil and cornstarch. Stir until well combined, set aside.
- Heat a large skillet over high heat. Add 1 Tbls of canola oil, swirl to coat. Add chicken, and cook until browned and cooked through (about 5 minutes). Remove chicken from the pan. Add last 1 Tbls of canola oil to the pan. Add peas, and onions, stir fry until the veggies are crisp tender, about 3 minutes. Stir in the sauce mixture. Cook for a minute or two, until thickened. Add the chicken back in, tossing to coat.
- Serve over white rice. Sprinkle with green onions and peanuts.
Adapted from Cooking Light