Today my Mom and Dad came to visit. So I knew there wouldn't be much time for cooking, so for lunch I whipped up this quick and easy stir-fry. It is made with ingredients that you can find in any American supermarket and it can be made in less than twenty minutes! It is actually very healthy too. I was needing a break after all the cream and butter I have eaten this week.
Chicken and Sugar Snap Pea Stir-fry with Chili Garlic Sauce
2 chicken breast halves, thinly sliced
2 cups sugar snap peas
6-8 shitake mushrooms, sliced
1/2 cup mung bean sprouts
1 clove garlic, chopped
1 tbs cornstarch
4 tbs soy sauce
1 tbs chili garlic sauce
2 tsp toasted seame oil
1 tbs sugar
Season the chicken with 2 tbs of soy sauce and a little black pepper. Then toss with 1 tbs cornstarch. In a wok over a high flame heat 2 tbs of peanut oil. Then add the chicken and cook until opaque.
Then add the vegetables and 2 tbs of soy sauce and cook for about 3-5 minutes, or until the sugar snap peas start to get tender. Then add the chili garlic sauce, sesame oil, and 1 tbs of sugar. Continue to cook for 1 additional minute. Serve over steamed rice.