Last week and this week, our CSA share has included one of my favorite summer treats – sugar snap peas. Often, I stir fry them solo in olive oil, with a dash of crushed garlic and kosher salt added at the last minute.
But I also like to make them part of a main course, so last week I threw together this peanut-lemon dish using whatever was in the fridge. My, oh, my it was so tasty that we’re going to have it again tomorrow night. I’m already drooling at the thought. So give it a try and leave a comment about what you think.
Peanut-Lemon Stir Fry
1 chicken breast, cut in bite-sized pieces
2 cups sugar snap peas, with tops cut off
1 medium onion cut in wedges or 2 bunches green onions, cut in small pieces
1 sweet red pepper, cut into chunks
1/2 cup raw peanuts
1/4 cup fresh squeezed lemon juice
1/4 cup soy sauce
2 teaspoons sesame oil
2 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
2 tablespoons Thai peanut sauce
2 teaspoons cornstarch
2 tablespoons olive oil
Combine lemon juice, soy sauce, sesame oil, garlic and red pepper flakes in a bowl. Add chicken and marinate in refrigerator for 1/2 hour or longer.
Put peanuts in a small cake pan and roast in a 400 degree oven for 10 minutes. Cool.
In a small bowl mix together the broth, peanut sauce and corn starch. Set aside.
Heat 1 tablespoon of olive oil in skillet or wok, medium high. Add peas and stir fry for 1 minute. Add pepper and stir fry for another minute. Do the same with the onions. Pour all veggies into a bowl. Heat remaining olive oil and add chicken (but not the marinate). Stir fry until chicken is thoroughly cooked.
While chicken is cooking, add 1/2 cup of marinate to the broth mixture. Stir well. Add mixture to the skillet, stirring constantly, until it bubbles and turns clear. Add vegetables to the skillet, stirring until they are hot and coated with sauce. Sprinkle peanuts on top and serve over rice.
