Chicken And Sugar Snap Pea Saute Recipe

Name: Chicken And Sugar Snap Pea Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3/4 lb sugar snap pea, trimmed of stem ends and strings; 1/3 cup flour; 1 lb boneless skinless chicken breast, trimmed of fat; 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon fresh ground black pepper, plus more to taste; 14 1/2 ounces low sodium chicken broth; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 lemon, juice of; 1 tablespoon freshly grated lemon, zest of

Servings: persons

3 tablespoons olive oil
3/4 lb sugar snap pea, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 tablespoon freshly grated lemon, zest of

1
In a nonstick skillet, heat 1/3 of oil over high heat.
2
Add peas and stir fry until bright green, 2-3 minutes.
3
Remove from pan and set aside in bowl.
4
Place flour in shallow pan.
5
Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
6
Discard leftover flour.
7
In same skillet, heat remaining oil over high heat.
8
Add chicken and cook, stirring, until lightly browned, about 4 minutes.
9
Transfer chicken to bowl with peas.
10
Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
11
Reduce heat to medium and return chicken and peas to skillet.
12
Cook until just heated through.
13
Add parsley, juice and zest.
14
Adjust seasoning with salt and pepper.
15
Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
16
Any of your favorite veggies would do.
17
This also goes well with rice.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 3/4 lb sugar snap pea, trimmed of stem ends and strings, 1/3 cup flour, 1 lb boneless skinless chicken breast, trimmed of fat, and more.

Yes, Chicken And Sugar Snap Pea Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Sugar Snap Pea Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions