Chicken Thighs with Peas

Chicken Thighs with Peas

Chicken Thighs with Peas


Makes 4 to 6 servings


8 boneless skinless chicken thighs
2 tablespoons vegetable oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon garlic powder
1/2 small head iceberg lettuce
1 cup reduced-sodium chicken broth
2 tablespoons cornstarch
1 package (10 ounces) frozen green peas, partially thawed
Hot cooked rice
Red onion slices, shredded red cabbage and steamed snow peas (optional)


  1. Cut chicken into 1-inch pieces.
  2. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is well browned and no longer pink in center. Reduce heat to low. Stir in soy sauce, sherry, ginger, sugar and garlic powder. Cover and cook 5 minutes.
  3. Meanwhile, cut lettuce into 1/2-inch-wide slices. Rinse, drain and pat dry. Stir broth into cornstarch in cup until smooth. Set aside.
  4. Increase heat to high. Stir peas into chicken mixture. Cover and cook about 2 minutes or until heated through. Stir broth mixture until smooth; stir into chicken mixture. Heat until sauce boils and thickens. Add lettuce; stir-fry until wilted. Transfer to serving dish. Serve with rice. Garnish with onion, cabbage and snow peas.

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