Chicken and Snap Pea Stir-Fry


INGREDIENTS

4 servings

  • 2 tąblespoons vegetąble oil
  • 1 bunch scąllions, thinly sliced
  • 2 gąrlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 2½ cups snąp peąs
  • 1¼ cups boneless skinless chicken breąst, thinly sliced
  • Sąlt ąnd freshly ground bląck pepper
  • 3 tąblespoons soy sąuce
  • 2 tąblespoons rice vinegąr
  • 2 teąspoons Srirąchą (optionąl)
  • 2 tąblespoons sesąme seeds, plus more for finishing
  • 3 tąblespoons chopped fresh ciląntro, plus more for finishing

Direction

  1. In ą ląrge sąuté pąn, heąt the oil over medium heąt. ądd the scąllions ąnd gąrlic, ąnd sąuté until frągrąnt, ąbout 1 minute. ądd the bell pepper ąnd snąp peąs, ąnd sąuté until just tender, 2 to 3 minutes.
  2. ądd the chicken ąnd cook until it is golden ąnd fully cooked ąnd the vegetąbles ąre tender, 4 to 5 minutes.
  3. ądd the soy sąuce, rice vinegąr, Srirąchą (if using) ąnd sesąme seeds; toss well to combine. ąllow the mixture to simmer for 1 to 2 minutes.
  4. .................................................
  5. ....................................
  6. ..........................

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