We recently moved and one of my favorite highlights of our new place is that it has a gas range. Nothing beats the responsiveness of gas. Not only is it instant heat, there’s something so right about cooking with fire. The stove is not the only thing giving off heat right now, summer has definitely arrived and when the heat sets in, as it has, I like to turn yo recipes with either blissfully cooling elements or to fiery-hot ones that will get me sweating with chili and other warming ingredients like ginger and garlic.
The marinade for this Chicken Stir Fry with Mushrooms and Snap Peas is simple and comes together quickly. I know I’ve said up to four hours in the recipe but I’m not convinced that an overnight marinade would be bad here since there isn’t anything too acidic in it to cook the chicken. I quite like the idea of doing this the night before or in the morning and coming home to a ready to go dinner. Likewise, you could prep the chicken in a zip top bag with the marinade before freezing, simply defrost, et voila!
Chicken Stir Fry with Mushrooms and Snap Peas
makes dinner for four (with rice)
2 chicken breasts, boneless and skinless – cut into 1 inch/bitesized pieces
1Tbsp sesame oil
2 Tbsp honey
1/2 C ponzu, tamari or light soy sauce
1 tsp dried chili flakes
1 Tbsp grated ginger
1 Tbsp grated garlic
1/2 tsp coarse ground black pepper
Combine all ingredients in a bowl. Allow to marinate for up to 4 hours but at least 1 hour.
Prepare the vegetables; thinly slice and set aside:
2 portobello mushrooms
1 bunch of scallions (green parts only)
as well as
4 cups sugar snap peas
In a large skillet or wok, over medium-high heat, quickly cook the chicken in 1 tsp of vegetable oil. Add the mushrooms, scallions and peas, tossing to cook until the mushrooms are hot and the peas are cooked but still crunchy.
Serve over brown rice and garnish with pea shoots.