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Spicy Chicken & Snow Pea Stir-Fry
with Ginger Rice
30 MIN
2 Servings
From the Test Kitchen
This easy stir-fry is perfect for showcasing the season’s first peas. We’re quickly sautéing them whole to preserve their crisp texture and verdant color, then tossing them with tender bites of chicken in a sweet, spicy, and savory sauce.
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NutritionPER SERVING
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Calories490 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the tonkatsu sauce, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice:
In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Start the stir-fry:
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Finish the stir-fy & serve your dish:
Add the sauce to the pan (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat and season with salt and pepper to taste. Serve the finished stir-fry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the tonkatsu sauce, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the rice:
In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Start the stir-fry:
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Finish the stir-fy & serve your dish:
Add the sauce to the pan (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat and season with salt and pepper to taste. Serve the finished stir-fry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
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