Mint leaves add a fresh, bracing quality to an easy chicken stir-fry that makes an easy weeknight dinner for the family. Sugar snap peas provide their natural sweetness and irresistible crunch, while fragrant lemon zest and juice add a welcome brightness.
Stir-Fried Chicken with Sugar Snap Peas and Lemon
2 skinless, boneless chicken breast halves, about 6 oz. (185 g) each
Salt and freshly ground pepper
1 cup (8 fl. oz./250 ml) chicken broth
2 Tbs. Asian fish sauce
1 tsp. sugar
1 tsp. cornstarch
4 Tbs. (2 fl. oz./60 ml) peanut or grapeseed oil
2 green onions, white and tender green parts chopped, green tops thinly sliced
1⁄2-inch (12-mm) piece peeled fresh ginger, grated
2 garlic cloves, minced
1⁄2 lb. (250 g) sugar snap peas, trimmed
3 Tbs. coarsely chopped fresh mint
Cut the chicken across the grain on a slight diagonal into slices about 1⁄2 inch (12 mm) thick. Season with 1 tsp. salt and 1⁄4 tsp. pepper.
Grate the zest from the lemon, and then squeeze 2 Tbs. juice. In a small nonreactive bowl, stir together the broth, fish sauce, sugar and lemon zest and juice. In another small bowl, mix the cornstarch with 1 Tbs. cold water.
In a wok or very large frying pan, heat 2 Tbs. of the oil over medium-high heat until hot. Add the chicken and stir-fry until opaque throughout, about 3 minutes. Transfer to a plate. Return the pan to medium-high heat, add the remaining 2 Tbs. oil, and heat until very hot but not smoking. Add the chopped green onions, ginger and garlic and stir-fry until fragrant, about 15 seconds. Add the sugar snap peas and 1⁄4 cup (2 fl. oz./60 ml) water, cover and cook, stirring occasionally, until the peas turn bright green, about 1 minute.
Return the chicken to the pan and add the sliced green onions and the mint. Stir the broth mixture, add to the pan and bring to a boil, stirring constantly. Stir the cornstarch mixture, stir into the pan and cook
until the sauce is slightly thickened, about 15 seconds. Adjust the seasoning and serve. Serves 4 to 6.
Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.