WE’VE GOT A WINNER!
This chicken with snow peas is one of the top 5 recipes I’ve made over this past month – and since I’m only sharing my favorites with you then here you go! This tastes so good you won’t even know that it’s good for you – in fact I’ll be making it over and over again even after I finish this whole “diet” ordeal.
As most of our recipes come about – FH had been begging for chicken and snow peas. However, good luck going to a Chinese restaurant and not ending up with mystery ingredients (or soy sauce) in your meal – So my mission began.
What was my mission exactly? To find a way to make FH’s beloved chicken and snow peas Whole-30-approved. I found this recipe on All Recipes (remember that site? apparently it’s still a thing!) and it looked pretty easy to modify to fit our diet… and I was right! Swapped the corn starch with arrowroot powder, used coconut aminos instead of soy sauce, and added/subtracted whatever veggies I wanted and voila (is there a Chinese word for “voila”?) DELICIOUS CHICKEN AND SNOW PEAS WAS BORN.
Only six days left on the Whole 30 and I can see ice cream on the horizon (although, honestly, I’d settle for a bowl of rice or quinoa at this point!). Aren’t you excited to see Wee Eats get back to normal with photos taken with something besides my iPhone? And recipes including our beloved friend Mr. Sugar? I am.
- 1 cup chicken broth (I use Imagine brand)
- 3 Tablespoons coconut aminos (or soy sauce)
- 1 Tablespoon arrowroot powder (or cornstarch)
- 1 Tablespoon fresh ground ginger root
- 1 teaspoon rice vinegar
- 1 garlic clove, minced
- 1 pound chicken breast, thinly sliced
- 1 Tablespoon coconut aminos (or soy sauce)
- 1 medium onion, thinly sliced
- 1 large carrot, thinly sliced
- 2 cloves garlic, minced
- 9 ounces snow peas, washed and dried
- 1 Tablespoon sesame oil; divided
- 1/2 teaspoon white pepper (optional)
- Scallions, diced, for serving
- Cauliflower rice or regular rice, for serving
- In a small bowl combine the ingredients for the sauce, set aside.
- In a separate bowl, slice chicken breast and toss with 1 Tablespoon of coconut aminos.
- Heat 1 teaspoon sesame oil over medium-high heat.
- Add chicken (in batches, if necessary, to avoid over-crowding the pan) and cook until lightly browned and cooked through. Set aside in large bowl.
- Add remaining sesame oil to pan and add the onions and carrots to the pan. Cook until onions are translucent (about 5 to 7 minutes). Add the garlic and cook until fragrant, about 30 seconds more.
- Add chicken and snow peas to pan, sprinkle with white pepper and toss to combine.
- Add sauce to pan and stir to combine. Heat to a boil and reduce to a simmer, cooking until the sauce is slightly thickened, about 5 more minutes.
- Taste and add salt or pepper (or even a hint of red pepper flakes) if needed.
- Serve with rice or cauliflower rice, or eat on its own (it's that good).
Recipe adapted from All Recipes