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Honey and soy chicken sautéed with snow peas and grilled peanut

Mains, Risotto, Pasta and Rice

Chicken stir fry with aromas of honey and soy sauce served with snow peas and roasted peanuts.
Note You can serve this recipe with steamed rice or rice vermicelli.


Recipe for 4 persons

For honey and soy marinated chicken

250 Gr
2 Unit(s)
Italian sausage
1 Unit(s)
French shallot
150 Gr
Baby spinach
150 Gr
Button mushrooms
8 Unit(s)
Pitted kalamata olives
4 Unit(s)
Sundried tomatoes
200 Ml
Sicilian with tomato and herbs
500 Ml
Chicken stock
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation
    Cut chicken thighs into strips. Chop the onion. Trim the snow peas. Chop the ginger. Chop the coriander.Place the peanuts on a baking sheet and let them roast in the oven for 5 to 8 minutes. Coarsely chop the peanuts with a knife.
  • Chicken sautéed preparation
    Season chicken with salt and pepper.In a large skillet or wok, drizzle of vegetable oil and fry the chicken for about 3-4 minutes, until browned.Add onions and cook for 2 minutes. Add garlic and ginger and saute for a few seconds. Add honey (heat for a few seconds to make it very liquid), soy sauce, chicken broth, sesame oil and let simmer a few moments. Remove from heat and stir in the chopped coriander.
  • Snow peas preparation
    In a hot nonstick skillet, drizzle some olive oil and stir fry the snow peas.Season with salt and pepper to taste, add some sesame seeds and mix.
  • To serve
    In each plate, present a portion of chicken stir-fry. Add the snow peas and garnish the whole with the soybean sprouts and chopped roasted peanuts.
You can serve this recipe with steamed rice or rice vermicelli.

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