Snappy Chicken

Having a garden rocks! I can always manage to whip up a meal with what we have in the freezer and pantry, but it is rare to have fresh produce at your fingertips! This meal was so simple to prepare and absolutely scrumptious! All it took was defrosting some chicken and sending my fiancé out to our garden to pick some fresher than fresh sugar snap peas! Yum!

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Serves 2
Ingredients:
2 chicken breasts or boneless skinless chicken thighs – cut into bite size pieces
2 cups sugar snap peas
2 8 oz. cans of sliced water chestnuts – drained
3 cloves garlic – minced
1 Tbsp. hot chili sesame oil
2 Tbsp. ponzu sauce
1 tsp. chopped ginger
1/4 tsp. crushed red pepper flakes
Sesame seeds to garnish

1. In a wok or large skillet, heat hot chili sesame oil over high heat. Add chicken and garlic and cook until chicken is opaque while stirring frequently.
2. Add water chestnuts, sugar snap peas, ginger, ponzu sauce, and red pepper flakes. Stir frequently while cooking for an additional 5 minutes. Do not over cook! You want crunchy sugar snap peas!
3. Plate, sprinkle with sesame seeds, and enjoy!

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