Quick Chicken Sauté with Snow Peas, Ginger & Teriyaki Pan Sauce

Quick Chicken Sauté with Snow Peas, Ginger & Teriyaki Pan Sauce
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 5 oz. fresh snow peas, trimmed
  • 2 Tbs. crunchy bean sprouts, such as soy or lentil, washed well, or 2 Tbs. chopped fresh cilantro
  • ¼ cup water or homemade or low-salt canned chicken broth
  • 2 Tbs. rice-wine vinegar
  • 1 clove garlic, minced
  • 2 tsp. cornstarch
  • + 6 more ingredients
    • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks
    • ¼ cup sake or mirin (sweet rice wine)
    • 3 Tbs. soy sauce
    • 2 Tbs. peanut oil or vegetable oil
    • 1 Tbs. honey
    • 1-inch chunk fresh ginger, peeled and cut into thin matchsticks (about 2 Tbs.) (see How to slice ginger)

Season the chicken with salt and pepper. In a small bowl, blend the cornstarch into the water or broth. Heat 2 tsp. of the oil in a medium sauté pan over medium-high heat. Add the snow peas and cook, stirring frequently, until they're slightly browned and softened but still crisp, 2 to 3 min. Tr...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network