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Chicken Stir Fry with Sugar Snap Peas

Chicken Stir Fry with Sugar Snap Peas recipe by Annabel Karmel

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Chicken Stir Fry with Sugar Snap Peas

This Chicken Stir Fry with Sugar Snap Peas recipe is a speedy stir fry for busy work nights, that can be made with pork or chicken, in a matter of minutes.

For a veggie alternative, give this Tofu and Mushroom Vegetarian Stir Fry a go!

Ingredients

For the Stir Fry:
300 g chicken breast sliced into strips (or pork fillet)
1 tbsp honey
3 tbsp sunflower oil
6 spring onions, sliced
1/2 red chilli, diced
200 g sugar snap peas
1 red pepper, deseeded & sliced
250 g brown mushrooms, halved
salt & black pepper
,
For the Sauce
3 tbsp soy sauce
3 tbsp apple juice
1 tbsp rice wine vinegar
1 tbsp caster sugar
1 clove garlic, crushed
2 tsp cornflour

Method

  1. Toss the chicken (or pork) in the honey and season. Heat a frying pan until hot. Add 1 tbsp of oil. Quickly brown the meat. Set aside.
  2. Heat the remaining oil. Add spring onions and chilli and fry for 1 minute.  Add the remaining vegetables and stir fry for 4 to 5 minutes.
  3. Mix all the sauce ingredients together in a bowl.
  4. Return the meat to the pan with the sauce. Toss everything together and fry for 2 minutes.

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