Author: Inspired by Flash in the Pan Spice Up Your Noodles and Stir Fries by Sterling Epicure
Ingredients
2tbspolive or vegetable oilor more if needed
1clovethinly slice garlicnot minced
1lbchicken breast cut into 1" pieces
1tbsp.minced fresh ginger
1 1/2c.sugar snap peas
1c.red bell pepper cut into 1" pieces
1/3c.thinly sliced green oniongreen part only
7ozpurchased Thai peanut sauceabout 1/2 of a 14 oz bottle
1/4c.chopped peanutsI used dry roasted peanuts
cooked white riceI used Uncle Ben's Ready Rice which microwaves in 90 seconds
Instructions
Heat 2 tbsp. oil in large saute pan or wok, on medium-high to high heat until very hot (a drop of water should sizzle immediately when added to the pain.) Add garlic slices and saute for 20 seconds to flavor oil. Remove garlic from pan to keep it from getting burnt. You can save the garlic and add it back in with the rest of the vegetables for a bold garlic flavor, or discard it if you prefer a milder garlic flavor.
Add chicken and saute, stirring frequently (If you started on high heat and are getting too much splatter, turn heat down to medium high.) Cook chicken until just barely done, about 3-4 minutes. Note - Chicken will finish cooking when it's added back into the recipe. Remove chicken from pan and keep warm. A plate or bowl covered with a pan lid works great.
If pan is a little dry, add another 1/2 - 1 tbsp oil and heat to sizzle level. Add ginger, snap peas and red pepper to pan and saute, stirring frequently, for 2 minutes, or until vegetables are just barely crisp tender.
Add chicken back to pan, along with green onion and peanut sauce and continue to saute about 2 additional minutes. If the chicken or vegetables are not cooked to your liking, cover and turn down heat for an additional minute or two to finish cooking. Top with chopped peanuts and serve over rice. Enjoy!