Asian Stir Fry with Spring Peas


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Serve over fluffy white rice for a simple any day supper.

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  • 1 lb. chicken breast tenders
  • 1/2 tsp. Chinese five spice powder
  • 1/4 tsp. salt
  • 3 tsp. vegetable oil
  • 8 oz. snow peas and/or sugar snap peas, strings removed
  • 1 medium red pepper, thinly sliced
  • 1 C. chicken broth
  • 1 Tbs. dark brown sugar
  • 1 Tbs. soy sauce
  • 2 tsp. cornstarch
  • 2 green onions, trimmed and cut into ½ inch pieces
  • 1 Tbs. grated, peeled fresh ginger
  • 2 garlic cloves, crushed with garlic press

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On waxed paper, sprinkle chicken with Chinese five spice powder and salt. In nonstick 12 inch skillet, heat 1 tsp. oil over medium high heat until hot. Add chicken and cook just until it loses its pink color throughout, about 5 minutes turning once. Transfer to plate; set aside.

To same skillet, add remaining 2 tsp. oil, and cook peas and red pepper until golden, about 5 minutes, stirring occasionally. Add 2 Tbs. water and cook, covered, 3 minutes or until vegetables are tender crisp, stirring occasionally.

Meanwhile, in 2 C. glass measuring C., mix broth, brown sugar, soy sauce, and cornstarch.

Add green onions, ginger, and garlic to skillet; cook 1 minute, stirring. Stir broth mixture, then add to skillet; heat to boiling. Boil 30 seconds. Add chicken and heat through.

Makes 4 main dish servings.

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