I love recipes that involve minimal prep work, and don’t take long otherwise. Don’t get me wrong–There are plenty of occasions when I love spending hours in the kitchen, working on a project, or the hustle of getting a big meal ready. But I spent all day baking (I’m starting on the Christmas stuff), so I wanted something quickish for dinner. Enter Ginger Chicken with Snap Peas.

Excuse the crap lighting in my kitchen. This time of year, I don’t know why I even bother trying to cram picture-taking into the 3 hours of good light we get.

Anyway–The ginger chicken. It’s easy and relatively quick. The most difficult part of the whole meal is cutting up the chicken. Or whisking together the sauce.

The whole thing cooks in about 10 minutes, which is nice. And it’s delicious. Garlicky, gingery, and crunchy from the snap peas.

So very good (and fast)!

Yield: 4

Ginger Chicken with Snap Peas

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
• 8 oz. snap peas
• 1/2 C low-sodium chicken broth
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. cornstarch
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. ginger paste
• 1/2 Tbsp. garlic paste
• 2 tsp. canola oil

Instructions

Begin heating the canola oil in a wok or cast iron skillet over high heat.

In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, pepper, ginger and garlic pastes. Set aside.

Once the oil and pan are hot, add the chicken and cook for about 4 minutes, stirring frequently.

Add in the peas, and cook another 2-3 minutes. Stir in the cornstarch mixture and cook 1-2 more minutes, or until the sauce has thickened. If it becomes too thick or begins to burn, add 1-2 more tablespoons of chicken broth to thin it out.

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