Stir-fry chicken with peas and chives

Tamara West

Get your wok on with this stir fry recipe - good for a midweek meal.

Ingredients

4 Tbsp	Vegetable oil, or rice bran oil
4	Boneless chicken thighs, skinless, each cut into 8 even pieces (Main)
2	Garlic cloves, crushed
½ cup	Peas, fresh or frozen
1 piece	Fresh ginger, approx 5cm, cut into matchsticks
1 ½ cups	Snow peas, cut in half, crosswise (Main)
2 tsp	Light soy sauce
½ bunche	Fresh chives, snipped in 2cm lengths

Directions

1. Place chicken pieces in a bowl and mix with oil and garlic, then add half of the ginger and mix again.
2. Heat wok to high heat. Add chicken mixture to wok and cook, turning every 30 seconds until chicken is browned all over.
3. Add peas to wok with a dash of water. Stir-fry for a minute, then add snowpeas and soy sauce and cook for another minute or 2 until chicken is cooked through.
4. Add half of the chives to the wok and toss one last time, then serve in warm bowls. Sprinkle remaining ginger and chives over the top.