Kitchen Aid Mixer

Chicken Thighs With Peas

Chicken Thighs With Peas


(1 vote) 5 1

Green peas, also called English peas, have a delicious, sweet flavor and are rich in vitamin A and C, niacin and iron. They add a wonderful splash of color to this scrumptious stir fry dish.

Shared by Russ1942,
Necedah, WI

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

4 / 6 servings


  • 8 Boneless skinless chicken thighs
  • 2 Tbs Vegetable oil
  • 2 Tbs Low sodium soy sauce
  • 2 Tbs Dry sherry
  • 1 tsp Ground ginger
  • 1 tsp Sugar
  • 1/4 tsp Garlic powder
  • 1/2 Small head iceberg lettuce
  • 1 C Low sodium chicken broth
  • 2 Tbs Cornstarch
  • 10 oz Frozen green peas (partially thawed)
  • Hot cooked rice
  • Red onion, red cabbage and snow peas for garnish


Rinse chicken and pat dry with paper towels. Cut chicken into 1 inch pieces.
Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add chicken and stir fry about 4 minutes or until chicken is well browned and no longer pink in the center.
Reduce heat to low.
Add soy sauce, sherry, ginger, sugar, and garlic powder. Cover the wok and cook 5 minutes.
Cut lettuce into 1/2 inch wide slices. Rinse, drain and pat dry. Combine broth and cornstarch in a cup; stir until smooth.
Increase heat to high. Stir peas into chicken mixture. Cover the wok and cook about 2 minutes or until heated through. Stir cornstarch mixture until smooth. Stir into chicken mixture. Heat until sauce boils and thickens. Add lettuce and stir until wilted.
Transfer to a serving dish.
Serve with hot cooked rice. Garnish, if desired.

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