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). I’ve tried two recipes from this and they’ve both come out good. Each recipe has a picture and the directions are clear as well. There are 120 recipes in here, many vegetarian but also lots of chicken, seafood, pork and beef. I had some snow peas in the freezer and fresh cilantro, ginger and scallions so it all came together easily enough. As with any stir fry, get all the ingredients ready first as you won’t have much time to be chopping up anything once you start cooking!
Stir-Fried Chicken and Snow Peas
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
- 10 spring onions cut into 3/4 " strips
- 8 oz snow peas
- 1 Tbs vegetable oil
- 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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