Chicken and Sugar Snap Pea Stir-Fry with Creamy Pesto Sauce
Published by Houghton Mifflin Harcourt
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.
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationlow carb, peanut free, soy free, tree nut free
Taste and Texturecreamy, herby, savory, umami
- 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
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.
Substitute ¼ cup chopped fresh basil for the pesto.
2005 Leslie Revsin