Cookstr.com

Chicken and Sugar Snap Pea Stir-Fry with Creamy Pesto Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

When it comes to stir-fries, think outside of the box, as this Asian cooking method can be applied to Western flavors with great success. This one, with chicken and sweet sugar snap peas, is such a dish, with soy sauce nowhere in sight.

My refrigerator is rarely without a container of store-bought prepared pesto. Just a spoonful adds fragrant zest to so many foods. To store leftover pesto, pour a thin film of olive oil over the top, cover, and refrigerate for up to 2 weeks.

4 servings

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationlow carb, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecreamy, herby, savory, umami

Ingredients

  • 10 ounces sugar snap peas
  • 1 pound boneless and skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 2 teaspoons cornstarch
  • 1½ cups chicken broth
  • 3 tablespoons pesto
  • 3 tablespoons heavy cream
  • Hot cooked rice, for serving

Instructions

Prep: Trim and remove strings from peas. Cut chicken into strips about 2 inches long and ½ inch wide.

Heat very large skillet over medium-high heat until skillet is hot. Add 1 tablespoon oil and swirl to coat bottom of skillet. Add sugar snap peas and stir-fry until peas are crisp-tender, about 1½ minutes. Transfer to plate.

Add remaining tablespoon oil to skillet and heat. Season chicken with ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Add to skillet and cook, stirring often, until chicken is lightly browned and almost cooked through, about 4 minutes. Return peas to skillet.

Sprinkle cornstarch over broth in small bowl and whisk to dissolve cornstarch. Pour into skillet. Stir in pesto and heavy cream. Cook until sauce comes to a boil and thickens, about 2 minutes. Season with salt and pepper to taste. Serve, spooned over rice.

Variation

Substitute ¼ cup chopped fresh basil for the pesto.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password