Asian

Chicken and Sugar Snap Peas Stir-fry is for Dinner.

Chicken and Sugar Snap Peas Stir-fry takes 20 minutes to prepare.

Chicken and Sugar Snap Peas Stir-fry takes 10 minutes to cook.

Chicken and Sugar Snap Peas Stir-fry makes 4 servings.

The ingredients for Chicken and Sugar Snap Peas Stir-fry are:

2 T coconut oil
1 lb boneless, skinless chicken breast, cut into 1 inch cubes
2 T minced garlic
1/2 t cayenne pepper (more, or lesss, to taste)
12 oz sugar snap peas- rinsed, trimmed, cut into 1 inch pieces
4 green onions, sliced thin
1/4 c basil, chopped
1/2 c chicken broth
2 T rice vinegar
1 T cornstarch

Here is how you make Chicken and Sugar Snap Peas Stir-fry:

Heat coconut oil in large skillet over medium heat.Add garlic and cayenne pepper to oil and saute for about 1 minute. Add cubed chicken, stirring occasionally until no longer pink.While chicken is cooking, mix broth, vinegar and cornstarch together in a small bowl.When chicken is no longer pink, add sugar snap peas and cook until bright green.Add green onions and basil and cook for another minute.Pour broth mixture into skillet and stir thoroughly until mixture thickens.Eat as is, or serve over rice or noodles. Calorie count does not include rice or noodles.Serving Size:?makes 4 1-cup servings

The nutritional information for Chicken and Sugar Snap Peas Stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 261.2

• Total Fat: 10.4 g
• Cholesterol: 70.2 mg
• Sodium: 252.0 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 4.7 g
• Protein: 29.2 g

Chicken and Sugar Snap Peas Stir-fry is Asian cuisine.

The dietary needs meet for Chicken and Sugar Snap Peas Stir-fry is Gluten Free