This classic combination of flavors makes a highly aromatic and fulfilling dish. You can substitute the breast for thighs, tenders, or even tofu and mix in any combination of peppers you find.
Remove the excess fat and tough tendon then butterfly the breast into 2 pieces. Cut into 1" strips and then add to the bowl with the thyme and zest.
Toss the chicken with the seasoning, then place it in the fridge while you continue with the recipe.
While the chicken marinates, combine the vegetables with the seasoning, then set aside.
Add the oil, then preheat to 435°F/ 225°C (high).
Add the marinated chicken strips and sear for 2 minutes on the first side.
Flip the chicken and continue cooking for 2 more minutes. While the chicken cooks, prepare a plate or tray lined with paper towels.
Transfer the chicken to the prepared plate or tray.
Return the pan to the burner and add the seasoned vegetables. Cook for 2 minutes while stirring frequently.
Add the stock and cook for 4 minutes while stirring frequently.
Add the seared chicken and snap peas and cook for 6- 7 minutes stirring occasionally
Turn off the heat and transfer the chicken to a serving dish. Enjoy this delicious dish with rice pilaf, fresh salad or noodles.
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