Chicken, Mushroom and Snap Pea Stir-Fry

Busy work weeks can mean lots of eating out or digging through the fridge and pantry to find something quick to eat. I’m a huge fan of putting together meals that are super simple such as this stir-fry. The key to making a meal this easy taste amazing is quality ingredients. I started with organic chicken, fresh mushrooms and sugary snap peas and finished the dish with a quick sauce of tamari, miso (the key ingredient to making everything taste salty and delicious) and crushed red pepper for a little heat. No sweetener is needed since you get a nice sweet bite from the snap peas.
Serve this over a cooked grain like farro or brown rice, or serve it by itself with a side of fresh fruit.

1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.

2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.

3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.

4. Serve over brown rice or farro, if desired.

Chicken, Mushroom and Snap Pea Stir-Fry
Serves 4

All you need:
2 teaspoons sesame oil, divided
1 pound boneless, skinless chicken breast, diced (organic, if possible – like Smart Chicken)
1 yellow onion, diced
8 oz. baby bella mushrooms, sliced
1 (15 oz.) bag sugar snap peas
1/4 cup tamari
1 tablespoon miso paste
Pinch crushed red pepper flakes
1 teaspoon sesame seeds
Brown rice or farro, for serving (optional)

All you do:
1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.
2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.
3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.
4. Serve over brown rice or farro, if desired.

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