1/2 cup chicken broth
1/2 cup apple juice or cider
2 tablespoons cornstarch
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons peanut or vegetable oil, divided
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
1 cup chopped onion
1 cup julienned red bell pepper
1 cup julienned yellow or green bell pepper
1 tablespoon chopped gingerroot
8 ounces sugar snap peas, strings removed


1. In a medium bowl, stir together chicken broth, apple juice, cornstarch, curry powder, salt and red pepper flakes; set aside.
2. In a large wok or skillet over high heat, heat 2 tablespoons oil; stir-fry chicken for about 3 to 5 minutes or until no longer pink. Remove from wok with a slotted spoon.
3. Add 1 tablespoon oil to wok; stir-fry onion, peppers and gingerroot for until crisp-tender, about 3 minutes. Remove from wok with a slotted spoon.
4. Add sugar snaps; stir-fry 1 minute more. Remove from wok with a slotted spoon. Reduce heat to medium-low. Stir the sauce; pour into center of wok. Cook, stirring constantly, until mixture thickens and bubbles. Add chicken and vegetables back to wok; toss to coat with sauce. Cover and cook 2 minutes more, or until heated through.

Recipe Courtesy of Freida's, The Specialty Produce People.

You could also use snow peas in this dish. Serve over hot cooked rice.

Curried Chicken With Sugar Snaps
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