Szechuan Chicken and Snap Peas

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Szechuan Chicken and Snap Peas
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 3 tbsp soy sauce
  • 1/2 tbsp. sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tsp chili garlic sauce
  • 1 tbsp vegetable oil
  • 1-1/4 lb ground chicken (or turkey)
  • salt and pepper
  • 8 oz. snap peas
  • 1 medium sweet onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 tbsp minced fresh ginger
  • 2 tbsp rice wine vinegar
  • 1 (8-oz.) can sliced water chestnuts, drained
  • cooked white rice, for serving

Method

In a medium bowl, whisk together the soy sauce, sesame oil, hoisin, honey, and chili garlic sauce, Set aside.

Heat oil in large wok or nonstick skillet over medium-high. Add ground chicken, cook until browned and no pink remains, breaking it up with a wooden spoon as it cooks, about 3 minutes. Season with salt and pepper.

Add in snap peas, onion, garlic, and ginger. Sauté for 3 minutes. Pour in the rice wine vinegar; when it is mostly evaporated, give the soy sauce mixture a stir and add it to the pan, along with the water chestnuts. Sauté for another 3-4 more minute. Taste and adjust seasoning, if necessary.

Serve over cooked white rice.

NOTES

Gotta admit – I knew this one would be good, but I did not expect it would become one of my new favorite stir fry dishes. SO GOOD! For all its simplicity, it is just packed with flavor – and, bonus, it comes together lightning quick. Going to blast this one on repeat on my weekly menu for a while!

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