The husband and I had a Netflix movie to watch last night, Winter’s Bone, so how about some Chinese food!? I had leftover sugar snap peapods from last weekend’s vegetable platter to use up so I thought I would stirfry them with chicken.
Disclaimer here: I usually hate, hate sitrfrys. I know that literally it’s just a way to cook a dish, but I think the Americanized version of a stirfry is some kind of meat (usually beef or chicken), assorted vegetables, a sugary sweet sauce all served over rice. Gross. Ten times grosser with cooked pineapple in the mix. In general, I stay away from stirfrys because they are often as described here. And Americanized teriyaki sauce!? Ultra gross.
In yesterday night’s case, I used stirfry as my cooking method and was inspired by shrimp with peapods. I had already defrosted two organic chicken breasts so I used those as my protein. I substituted white onion for green onions and served over brown rice. Other than the peapods, I would say this dish basically could be one that everything is already in your pantry. If you were okay using frozen peapods, then it definitely would be. Here’s the recipe I used:
Alanna’s Ginger Chicken with Peapods
2 tbsp. sesame seed oil
2 chicken breasts, cut into bite sized pieces
2 cloves garlic minced or crushed
2-3 tbsp. grated ginger
1 cup onion or scallions/ green onion
1 cup chicken broth
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
2-3 cups peapods
spicy chili sauce (optional)
Saute the chicken in the sesame oil until just about cooked through (season with salt and pepper). Add the garlic, ginger and onion when the chicken is almost done and finish cooking the chicken. Onions should become clear. Mix the cornstarch with the other liquids– I do this by putting the cornstarch in a small jar with a little of the liquid and shaking vigorously so there are no lumps. Add the liquid mixture to the chicken and then add the peapods. I like my peapods soft which took 5-7 minutes of cooking on medium. Serve over brown rice, and if you’re my husband, add the spicy chili stuff.
Ginger can be stored in the freezer and grated as needed and everything else you should have in your refrigerator, freezer or pantry. Go out and get some peapods and try this dish, it’s really good! Total cooking and prep time was about as long as it took my rice cooker to make the brown rice (or a little shorter) and we saved money on not getting delivery. We probably saved calories too. Serve with a crisp white wine (we had viognier).