- 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
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.
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!