Getting Better

You may have noticed I haven’t posted a lot lately. I mentioned in my last post that I had been ill. At that point, I thought I was better. That is, until I completely lost my voice on Tuesday. I’ve spent most of this week laying low and letting my husband cook. Tonight, however, we had run out of recipes. I am also better (hopefully for good), so I decided to stir fry all the veggies we had last from our last box. We got a new box today, so I need to get cracking!

Chicken, Sweet Turnip, and Snow Peas

My pictures are getting a little better! My grocery list for this dish consisted of chicken and “something from the Asian foods section.” (I had all the vegetables from our box.) I ended up with a Zesty Orange Ginger sauce. It is yummy and will get used again.

Chicken, Sweet Turnips, and Snow Peas
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons peanut oil, divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • ¾ pound snow peas, strings removed
  • 1 large carrot, thinly sliced (mine was yellow)
  • 1 bunch (about 6 medium) Japanese sweet turnips, cut into matchsticks
  • ½ large onion, thinly sliced
  • ½ cup Zesty Orange Ginger sauce (found in the Asian foods aisle, feel free to substitute)
  1. Heat 2 tablespoons peanut oil in wok or large skillet. Stir fry chicken until cooked through. Remove from pan.
  2. Add remaining oil. Stir fry vegetables until tender crisp.
  3. Add chicken back into pan. Pour sauce over all. Continue to stir fry a few minutes, until everything is cooked through.


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