Tuesday, April 30, 2019

Chicken, Mushroom and Snap Pea Stir-Fry


Busy work weeks can mean lots of eating out or digging through the fridge and pantry to find something quick to eat. I'm a huge fan of putting together meals that are super simple such as this stir-fry. The key to making a meal this easy taste amazing is quality ingredients. I started with organic chicken, fresh mushrooms and sugary snap peas and finished the dish with a quick sauce of tamari, miso (the key ingredient to making everything taste salty and delicious) and crushed red pepper for a little heat. No sweetener is needed since you get a nice sweet bite from the snap peas. 

Serve this over a cooked grain like farro or brown rice, or serve it by itself with a side of fresh fruit.




1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.


2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.


3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.



4. Serve over brown rice or farro, if desired.




Chicken, Mushroom and Snap Pea Stir-Fry
Serves 4

All you need:
2 teaspoons sesame oil, divided
1 pound boneless, skinless chicken breast, diced (organic, if possible - like Smart Chicken)
1 yellow onion, diced
8 oz. baby bella mushrooms, sliced
1 (15 oz.) bag sugar snap peas
1/4 cup tamari
1 tablespoon miso paste
Pinch crushed red pepper flakes
1 teaspoon sesame seeds
Brown rice or farro, for serving (optional)

All you do:
1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.
2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.
3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.
4. Serve over brown rice or farro, if desired.

1 comment:

  1. A glass lid is comfortable for looking in on the food, but it limits the temperature resistance of the pan (in case you would like to place it in an oven), as do handle materials such as wood or Bakelite. frying pan with lid

    ReplyDelete