Close up of bowl of Chicken, Snap Pea, and Mushroom Stir Fry
  • Easy
  • 10 Minutes
  • Serves 2

Nutrition Per Serving

  • Calories: 333 Cal
  • Fat: 16.8g (3.5g Saturated Fat)
  • Carbohydrates: 7.9g
  • Fiber: 6.4g
  • Sugar: 2.7g
  • Protein: 37.4g

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Ingredients

  • 2 each cooked Smoked Paprika and Garlic Chicken Thighs (recipe in Notes below), cut into 1/2 inch strips crosswise
  • 1 tsp. Cooking Oil
  • 1 tsp. Minced Garlic
  • 1 tsp. Minced Ginger
  • 1 Cup (or about 4 ounces) of Snap Peas, cut on the bias into thirds
  • 1 Cup sliced Mushrooms
  • 1 Tbsp. Rice Wine Vinegar, unseasoned
  • 1 Tbsp. Tamari (gluten-free soy sauce)
  • 1 tsp. Sriracha
  • 1 tsp. Sesame Oil
  • 2 Tbsp. Chopped Peanuts
  • 1 tsp. Black Sesame Seeds (optional)
  • 1 Green Onion, thinly sliced
  • 2 Tbsp. chopped Mint Leaves

Directions

  1. Heat the oil to medium-high heat and add the cooked chicken thighs.
  2. Add the ginger and garlic and let it cook until lightly golden; about 1 minute.
  3. Add the snap peas and mushrooms and cook for an additional 2 minutes. Splash with 1 Tbsp. of the rice wine vinegar and the tamari and cook an additional minute.
  4. Add the sriracha and sesame oil.
  5. Remove the chicken from the heat and transfer to serving dish or plates.
  6. Garnish with the peanuts, sesame oil, green onion, and mint leaves.

NOTES

  • Click here for our Smoked Paprika and Garlic Thighs recipe.