Chicken and Sugar Snap Pea Stir-Fry is a delightfully fresh spring dish. Only slightly labor-intensive, it is worth the effort. Round it out with some rice and fruit for dessert!
Well, the word came down on Tuesday–I do have Hashimoto’s Disease.
I haven’t been on Synthroid long enough yet for it to be doing much, but I will be seeing an endocrinologist in July to see exactly how much damage has been done to the ol’ thyroid and whether or not the medication needs to be tweaked. I was rather surprised to learn my TSH levels were even higher than just a month ago, but I was not surprised to learn there are antibodies present–It’s like I’m allergic to my thyroid.
Given that I’m allergic to everything under the sun anyway (although strangely enough, I don’t have any food allergies, thank the gods), this comes as no surprise to me at all. The one thing I was pleasantly surprised by is that my cholesterol is decent–The nurse said she figured I must be fairly active (not that it’s been doing any good), which, when I don’t feel like napping, I try to be.
I took this afternoon off, since I’m working Saturday morning. It allowed me plenty of time to prep tonight’s dinner. Chicken and Sugar Snap Pea Stir Fry.
My father-in-law would be so proud. I grew up having to eat the occasional spoonful of canned peas, which I loathe. I’d rather eat dirt.
Same with canned green beans. They are nasty as all get-out. However, I have discovered that I like fresh or frozen green beans.
At our last Sunday dinner with Jay’s folks, they had a veggie tray that included sugar snap peas. I made a deal with the bambino that if I tried one, he had to try one too. We both agreed they were pretty good.
As I’m trying to eat better (especially now in light of my thyroid issues), I thought that I’d make a stir fry and use peas.
I can already hear both my mother’s and father’s jaws hitting the floor.
It was GOOD! I inhaled my plateful:
And Jay polished off all the leftovers–Well, the chicken-pea leftovers. I’ll have to figure out what to do with the extra rice.
I’ll be hosting a House Party next weekend. There will be more on that later–I still have to work on my menu!
- 1 lb skinless, boneless chicken breast tenders, cut crosswise into thin strips
- 3 1/2 Tbsp peanut oil
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 Tbsp soy sauce
- 8 oz. sugar snap peas, halved diagonally
- cooked brown rice
In a bowl, toss the chicken strips with 1 1/2 Tbsp of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.
Heat a large skillet over high heat. Add the remaining 2 Tbsp oil. When it is hot, add the chicken, and turn the heat down to medium-high. Spread the chicken out as much as possible, and sear for 1-2 minutes without stirring. Then cook until opaque throughout, 3-4 minutes.
Stir in the soy sauce and cook for 30 seconds more. Transfer to a bowl and set aside.
Return the wok to high heat, add the peas, and stir-fry until crisp-tender, about 1-2 minutes. Add the chicken back in and stir-fry for 1 minute. Serve with hot cooked rice.