Snap peas and snow peas are my favorite stir fry vegetables. I wish we could grow them all summer, but the hot weather limits us to just a few weeks of fresh peas.
This stir fry is fresh and crisp, with just a little heat. I had never considered using balsamic vinegar in Oriental cooking, until I saw this recipe from Taste of Home. The combination of the vinegar and the crushed red pepper flakes is really good!
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 pound sugar snap peas, strings removed
- 2 medium carrots, thinly sliced
- 1 onion, thinly sliced
- 5 cloves garlic, minced
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ teaspoon ginger
- ½ teaspoon crushed red pepper flakes
- drizzle of sesame oil
- 2 cups prepared rice
- Heat 2 tablespoons olive oil in wok or skillet. Stir fry chicken in oil until cooked through, about 5 minutes. Remove from pan.
- Add remaining tablespoon olive oil. Add snap peas, carrots, onion, and garlic. Stir fry until tender crisp, about 5 minutes.
- Add chicken back into pan.
- Combine vinegar, soy, ginger, red pepper flakes, and sesame oil. Pour over all. Stir fry for another 2 minutes, until everything is coated and heated through.
- Serve over rice.