I created this recipe for Chicken and Pea Pod Stir Fry for the June issue of the URI Master Gardener Produce Donation Project Newsletter. Now at the end of June, the peas in my garden are ready for shelling, but we are still enjoying using the young whole pods in stir fries and for dipping.
Chicken and Pea Pod Stir Fry
This recipe uses the whole pea pod and is perfect to make when you can’t wait any longer for the peas to mature enough to shell.
2 chicken breasts, diced and cooked
2 tbsp. cornstarch
1 tsp. granulated sugar
1 cup of water
1 tbsp. soy sauce
1 tsp. garlic powder
½ tsp. crushed red pepper flakes
1 tbsp. sesame oil
2 cups of pea pods or sugar snap peas sliced in half on the diagonal
¾ cup sliced red onion
2 tsp. fresh grated ginger root
3 cups of rice
In a small bowl combine the cornstarch, sugar, water, soy sauce, garlic and red pepper. Heat the oil in a skillet and add the red onion. Cook until translucent. Add the pea pods and ginger root. Stir for a couple of minutes until the pea pods are bright green but still firm. Stir in the chicken and the cornstarch mixture. Stir until the chicken is heated and the mixture has thickened, which will only take a minute or so. Serve immediately over rice.
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