My eldest stopped by for a surprise visit. I’d had another dish planned for just the two of us that would not have easily stretched so I decided to make this instead. It came from a $4 book I’d found on clearance at Borders, Stir-Fry (Great Tastes)
Stir-Fried Chicken and Snow Peas
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken thighs cut in strips
- 1 Tbs curry paste I used a Thai green curry paste
- 2 Tbs vegetable oil
- 2 Tbs fish sauce
- 2 Tbs lime juice
- 3 Tbs chopped fresh cilantro
- 1 Tbs grated fresh ginger
- 1 tsp sugar
- 1 tsp sesame oil
The Rest...
- 10 spring onions cut into 3/4 " strips
- 8 oz snow peas
- 1 Tbs vegetable oil
Instructions
- Mix the chicken and marinade ingredients together in a bowl and let sit while you prep the vegetables.
- Heat a wok or large skillet over high heat, then add the vegetable oil.
- Add the chicken in batches and stir fry until cooked through, about 3-4 minutes per batch. Remove from the wok and set aside.
- Add the spring onions and snow peas to the wok and stir-fry for a couple of minutes then return the chicken and all the juices to the wok and cook another 2-3 minutes.
This had a really nice flavor and was not too spicy, but good. If you want it spicy, you can add more curry paste of course!
Of course I made extra so my daughter could take a portion back up to school for dinner and she left it here when she left this afternoon!
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