Ingredients:
3 tablespoons olive oil
3/4 lb sugar snap peas, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breasts, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemons, juice of
1 tablespoon freshly grated lemons, zest of
Directions:
In a nonstick skillet, heat 1/3 of oil over high heat.
Add peas and stir fry until bright green, 2-3 minutes.
Remove from pan and set aside in bowl.
Place flour in shallow pan.
Cut chicken into 1×2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
Discard leftover flour.
In same skillet, heat remaining oil over high heat.
Add chicken and cook, stirring, until lightly browned, about 4 minutes.
Transfer chicken to bowl with peas.
Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
Reduce heat to medium and return chicken and peas to skillet.
Cook until just heated through.
Add parsley, juice and zest.
Adjust seasoning with salt and pepper.
Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
Any of your favorite veggies would do.
This also goes well with rice.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.