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Teriyaki Chicken & Snow Pea Stir-Fry

 This meal is low-cal and low effort, but packs a punch for flavor. Plus, it's ready in around 20 minutes and is the perfect make at home take out for a Friday night. Yum!


1/2 cup jasmine rice

garlic, minced

4 ounces snow peas, sliced

1 pound chicken, sliced into strips

1/4 cup teriyaki sauce

2 teaspoons vinegar

2 tablespoons sugar

salt, pepper, oil for frying


Combine rice, 1 1⁄4 cups water , and 1⁄2 teaspoon salt in a small saucepan; bring to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 17 minutes. Remove from heat and cover to keep warm.

Heat 2 teaspoons of oil in a medium skillet over medium-high heat. Add chopped garlic, snow peas, and a pinch each of salt and pepper. Cook until snow peas are bright green and tender; transfer to a bowl and cover to keep warm. 

Heat 1 tablespoon oil in same skillet; ddd chicken; cook, stirring once or twice, until browned and cooked through.Transfer to bowl with snow peas; reserve skillet.

In same skillet over medium-high heat, combine teriyaki sauce, 2 tablespoons each of sugar and water, and 2 teaspoons vinegar; simmer until slightly thickened, about 1 minute. Add chicken and any juices and snow peas; cook until warmed through, about 30 seconds. Fluff rice.

Serve chicken and snow pea stir-fry over rice. Enjoy!


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