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Shrimp (Chicken) and Sugar Snap Pea Stir Fry

Shrimp (Chicken) & Sugar Snap Pea Stir Fry

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Submitted by paul

An easy dish that’s also very tasty. Quick and easy to make, perfect dinner on a busy week day.

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

302.4
POUND G SHRIMP
or chicken cut into strips
1 ½ 7.5
TEASPOONS ML RICE WINE
or sherry, dry
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
fresh, minced
1 ½ 7.5
TEASPOONS ML CORNSTARCH
1 5
TEASPOON ML SESAME OIL
1 15
TABLESPOON ML CHICKEN BROTH
3 45
TABLESPOONS ML WATER
½ 7.5
TABLESPOON ML CORNSTARCH
3 45
TABLESPOONS ML OYSTER SAUCE
½ 118
CUP ML VEGETABLE OIL
1 1
EACH EACH GARLIC CLOVES
crushed
¼ 1.3
TEASPOON ML SALT
½ 226.8
POUND G SUGAR SNAP PEAS
fresh, or snow pea pods

Directions

Shell and devein shrimp if using shrimp.

Rinse and pat dry with paper towel.

Combine marinade ingredients in medium bowl.

Add shrimp or chicken, mix well.

Let stand 30 minutes. Pat dry with paper towel.

Combine ingredients for seasoning sauce in small bowl; mix well.

Heat oil in wok for 30 seconds over high heat.

Stir-fry garlic until golden; about 30 seconds.

Add shrimp or chicken stir-fry until cooked, about 3o seconds to 1 minute to cook shrimp, and 3 to 5 minutes to cook chicken.

Remove from wok with slotted spoon, draining well. Add salt and sugar snap peas, or snow peas to oil in wok.

Stir-fry over high heat about 30 seconds.

Add seasoning sauce.

Stir-fry until sauce thickens slightly. Add cooked shrimp or chicken.

Stir-fry to coat shrimp or chicken with sauce.

Server over cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 368 72% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 999mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 36g
Vitamin A 16% Vitamin C 61%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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