Chicken and Snap Pea Stir-Fry: With a little cooking magic and umami-rich ingredients, you can have a delicious healthy chicken stir fry, along with a savory, salty miso butter! Whisked butter into a quick and easy chicken stir fry made with juicy chicken breast strips crispy. Along with sweet snap peas and serve it with lime wedges over fragrant jasmine rice!
History of Stir-Fry:
Stir frying is a Chinese cooking technique in where ingredients are fried in a small amount of oil while being stirred in a wok. The cooking technique originated in China and in recent centuries has spread into the rest of the world.
Scholars think that the wok was originally first used for frying during the Ming dynasty (1368–1644). For most of the 20th century, only restaurants and affluent families could afford to use the oil and fuel needed for stir fry. The average Chinese family used the wok primarily for boiling and steaming. Stir fry cooking came to prominence over the course of the 20th century. As more people could afford oil and fuel required and eventually spread beyond Chinese communities to the West.
The term “stir-fry” was introduced into the English language in Buwei Yang Chao’s book, How to Cook and Eat in Chinese (1945), which describes the chǎo (stir-frying) technique. One of the dishes are a simple chicken stir fry
Stir frying recipes can be both healthy and appealing for their skillful use and integration of vegetables, meats, fish. Along with the moderate use of fat and sauces which are not overly rich and somewhat low calorie. One of the most popular dishes are a simple chicken stir fry
In the 21st century, families do have difficulty having sit-down family meals on a regular basis. Because of their insanely crowded schedules. A slight family time saver might be the adoption of stir frying. Cooking up healthy family meals in a little as fifteen minutes.
Wine pairing
Pinot Noir
What goes well with Chicken and Snap Pea Stir-Fry a lighter-bodied Pinot Noir because it tends to be more acidic. It is not overwhelmed by the chicken flavors and washes it down just right. Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.
Tips for cooking chicken
Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.
When baking chicken breasts in the oven, dry-poach them. If you’re cooking chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting. So the juices redistribute themselves back through the meat.
Chicken & Snap Pea Stir-Fry with Jasmine Rice & Miso Butter
Equipment
- large skillet
- colander
- Box grater
Ingredients
- ⅔ cup jasmine rice
- 1 oz miso
- garlic use 1 large clove
- 1 oz fresh ginger use half
- 1⁄2 lb sugar snap peas
- 1 oz scallions
- 1 lime
- 2 boneless skinless medium chicken breasts
- kosher salt & ground pepper
- 1 Tbsp butter
- neutral oil such as vegetable
Instructions
- Cook rice: Rinse rice in a fine-mesh sieve until the water runs clear. Transfer to a small saucepan with 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove from heat, and cover to keep warm until ready to serve.
- Make miso butter: In a small bowl, mash together 1 tablespoon of butter and all of the miso until combined.
- Prep ingredients: Peel and finely chop 1 large garlic clove. Peel and finely chop 1⁄2 of the ginger (save rest for own use). Trim stem ends from snap peas. Trim ends from scallions; thinly slice. Juice 1⁄2 of the lime; cut other 1⁄2 into wedges. Pat chicken dry, then cut into 1⁄4-inch wide strips. Transfer chicken to a medium bowl; season with 1⁄4 teaspoon of salt and a few grinds of pepper.
- Cook chicken: In a large, heavy skillet, heat 1 tablespoon of oil over medium-high until shimmering. Add all of the chopped garlic and ginger, and cook until fragrant, about 30 seconds. Add the chicken and cook until opaque, about 4 minutes. Transfer to a plate.
- Finish the stir-fry: Add 2 teaspoons oil, snap peas, half of the scallions, and a pinch each of salt and pepper to skillet. Cook over medium-high until tender, about 4 minutes. Add 1⁄2 cup water, scraping browned bits from bottom of the skillet. Add miso-butter; stir until melted. Return chicken to skillet along with any juices. Stir in lime juice. Cook until warm, about 1 minute.
- Finish & serve: Fluff rice with a fork and spoon into bowls. Top with chicken, snap peas, and pan sauce. Garnish with remaining scallions. Serve with lime wedges for squeezing over the finished dish.
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