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Chicken Stir Fry with Sugar Snap Peas - Dump and Go Dinner

<p>This chicken stir fry features one of the spring’s tastiest vegetables: sugar snap peas! This dish is a perfect combination of opposites; it is warm and comforting enough for a cooler evening, but still gives you that fresh, crisp taste of spring. With hints of fresh mint and Sriracha sauce, this meal has some flavorful character.</p>
4 Servings Recipe By

Ingredients

  • 3 teaspoons mince Garlic #1
  • 1/3 cups Soy Sauce
  • 1/3 cups Chicken Broth #1
  • 2 tablespoons Honey
  • 2 tablespoons Apple Cider Vinegar
  • 3/4 teaspoons Sriracha Sauce
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 4 cups Sugar Snap Pea
  • 1 cup slice Mushrooms
  • 3/4 cups slice Green Onion (Scallion)
  • 1 teaspoon mince Garlic #2

Serving Day Ingredients

  • 2 tablespoons Olive Oil
  • 1/2 cups Chicken Broth #2
  • 1 tablespoon Arrowroot
  • 2 tablespoons chop Mint, Fresh
  • 4 cups cook Brown Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups stir fry & 1 cup rice
  • 562 Calories
  • 13g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 1287mg Sodium
  • 74g Total Carb
  • 7g Fiber
  • 15g Total Sugars (Includes 8g Added Sugars)
  • 37g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl combine garlic #1, soy sauce, chicken broth #1, honey, vinegar, and Sriracha with a whisk.
  2. Combine diced chicken with marinade. Refrigerate for at least one hour or up to overnight.
  3. Heat oil in a wok or stir-fry pan on medium-high heat.
  4. Drain chicken discarding excess marinade and cook until no longer pink {about 5 minutes}.
  5. Add peas and mushrooms and cook until they start to get tender {3-5 minutes}. (Times may be longer for frozen veggies)
  6. Add garlic #2 and green onions and cook until fragrant {about 1-2 minutes}.
  7. In a small cup, mix chicken broth #2 and corn starch.
  8. Add to the stir-fry and reduce heat. Cook until slightly thickened.
  9. Remove from heat. Sprinkle with fresh mint and serve over hot, cooked brown rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl combine garlic #1, soy sauce, chicken broth #1, honey, vinegar, and Sriracha with a whisk.
  2. Combine diced chicken with marinade. Divide into a gallon freezer bags.
  3. Divide peas, mushrooms, onions, and garlic #2 into indicated number of quart freezer bags.
  4. Place one vegetable bag in each chicken bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat oil in a wok or stir-fry pan on medium-high heat.
  3. Drain chicken discarding excess marinade and cook until no longer pink {about 5 minutes}.
  4. Add veggies and cook until they start to get tender.
  5. In a small cup, mix chicken broth #2 and corn starch.
  6. Add to the stir-fry and reduce heat. Cook until slightly thickened.
  7. Remove from heat. Sprinkle with fresh mint and serve over hot, cooked brown rice.

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