The sugar snap peas we got at the Farmers' Market last week were the plumpest, most beautiful snap peas I've ever seen, and they paired beautifully with the fresh ginger we bought that same day. Inspired to make healthy homemade Chinese "takeout," I served it with steamed edamame and a recipe for bok choy that turned out to be a flop (truly--Joey said it was one of the few things I've made that he didn't like, which he said was a compliment. I took it as such, because I agreed with him--it was terrible.)
Anyhow, this recipe should prove that homemade Chinese food can be made just as fast as ordering takeout. Plus, it's a much healthier version (and even tastier, if you ask me) than what you can find in the restaurants.
Gingered Chicken with Sugar Snap Peas
Ingredients:
A drizzle of olive oil
2 lbs sugar snap peas
4 chicken breasts, cut into 1" cubes
1 1/2-2 inches of fresh ginger, peeled
4 large garlic cloves
salt & pepper
Sriracha to taste
Method:
Heat a large skillet on medium high heat. Drizzle a bit of olive oil and add the chicken. Let brown on one side; as it's cooking, crush the garlic into the pan, grate the ginger over the chicken, and sprinkle with salt and pepper. When the chicken is golden on one side, flip the pieces over, toss a bit, and continue to cook. It's ok if there are golden bits of chicken stuck to the pan.
Add the sugar snap peas; deglaze the pan with some water (a couple of tablespoons' worth). Give it a good toss; cook until the snap peas turn bright green and are as tender as you prefer them. I cooked mine for about 5-7 minutes or so.
Toss with Sriracha, as much or as little as you like. (Watch out--it's spicy, so be careful!)
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