Ginger-Lemon Chicken and Snow Pea Stir FryThis dish is flavorful and leaves a nice clean palette. A complete meal is made with my summer rolls as a starter, garlic ginger green beans as a side, and should be served with rice. I like to serve it with brown rice, which should be prepared 45 minutes before serving time.
- 2/3 pounds boneless skinless chicken breast
- 1 1/2 cups thickly sliced sweet onion
- 1 thumb-size piece of ginger root
- 1/2 pound of snow peas, washed with stems removed
- 8 sprigs of Thai Basil
- 10 sprigs of cilantro
- 4 Tbl. spoons Extra Virgin Olive Oil
- 1/4 tsp. salt
- 3/4 cups warm water
- 1 Tbl. spoon of cornstarch
- 1 Tbl. spoon lemon juice
- 1 Tbl. spoon of soy sauce
- 1 tsp. cane sugar
- Zest of 1 lemon
- 1 clove of garlic, thinly sliced
- Half of a jalapeño minced finely with no seeds (cooking for kids I cut back or leave out)
Cut chicken across the grain of the breast, into 1/8 inch thick strips.
Peel and cut a sweet onion, first in half, then slicing into 1/4 inch thick chunks.
In a large skillet, heat olive oil. Add onion, sauté on medium-high for about 3 minutes, until they begin to brown. Add chicken and ginger.
When chicken is nearly done, about 7 minutes. Turn off heat.
Step 3: Making the sauce
In a small bowl or measuring cup, combine the water and the cornstarch. Mix well to be sure there are no lumps. Add in the remaining ingredients.
Chop your thai basil leaves and cilantro. The basil will really make this meal pop!
At this point add the snow peas to the chicken and onions in the skillet. Return to a medium-high heat. You do not want your peas to overcook, as they will get stringy. Sauté for about a minute. Then after giving the sauce a good stir, pour sauce over the stir fry. It will begin to bubble and thicken right away. Constantly stir, until the sauce has thickened and coated the meat and veggies, about a minute. Turn off heat, and serve. Garnish with the thai basil and cilantro.