Recipe: "Chicken and Peas Stir-Fry"
Jun. 11th, 2026 10:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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recipecommunityTonight we made Chicken and Peas Stir-Fry. It turned out quite well.
"Chicken and Peas Stir-Fry"
Ingredients:
Sauce:
1/2 cup water
1 teaspoon lemon juice
1 tablespoon soy sauce
1 teaspoon Santorini Citrus seasoning
1 tablespoon tapioca starch
Stir-fry:
2 tablespoons light olive oil
1 tablespoon freeze-dried garlic
1 tablespoon freeze-dried ginger
1/2 sweet onion, sliced
1 cup sugar-snap peas or snow peas
half a 1.25 pound package of chicken thighs
1 can bamboo shoots, drained
Directions:
In a small bowl, combine 1/2 cup water, 1 teaspoon lemon juice, 1 tablespoon soy sauce, 1 teaspoon Santorini Citrus seasoning, and 1 tablespoon cornstarch. Stir until tapioca starch dissolves, then set aside.
Put the freeze-dried garlic and ginger in a small bowl and set aside. (Make sure your wok spatula fits inside that bowl.)
Place half a sweet onion flat side down, and slice so that it makes half-circles. Those will come apart into crescents when cooked. Set aside.
Rinse the pea pods. Remove the tips and the strings if there are any. Break the pods in half, or thirds if they are large. You should have bite-sized pieces. Set aside.
Chop the chicken thighs into bite-sized pieces. Set aside.
Heat the wok. Add 2 tablespoons light olive oil and swirl to coat the wok.
Add the freeze-dried garlic and ginger and stir-fry for a few seconds.
Put in the sliced onion. Stir-fry until the slices come apart into crescents and begin to turn translucent, but not fully cooked.
Add the pea pods. Stir-fry until they start to get tender, but not mushy. (You can also steam the peas and add them late with the bamboo shoots.)
Put in the chicken bits. Stir-fry until browned on all sides.
Add the bamboo. Stir-fry briefly to warm through.
Pour the sauce over the chicken and vegetables. At first it will be liquid and pool in the bottom of the wok. Stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The chicken should be fully cooked and the vegetables as tender as you want them.
This recipe makes about 3 servings. Spoon it over rice, noodles, or another starchy base.
Notes:
Santorini Citrus seasoning comes from Grovestone. It includes thyme, Mediterranean oregano, basil, rosemary, sage, orange zest, lemon zest and fennel. It works great with chicken and other mild flavored foods.
I used tapioca starch this time because I couldn't find the cornstarch. It worked just as well.
I used freeze-dried garlic and ginger because that's what I have. Use fresh if you have them; diced, they only need a minute to cook before adding the onion.
Any sweet onion will do, such as Vidalia or Walla Walla.
Chicken thighs work better in stir-fries than breast meat, which tends to dry out more while thighs remain moist and tender.
Canned, sliced bamboo shoots may be found in the Asian or international aisle of many grocery stores.
Overall, we both liked this recipe. It was tender and flavorful.
"Chicken and Peas Stir-Fry"
Ingredients:
Sauce:
1/2 cup water
1 teaspoon lemon juice
1 tablespoon soy sauce
1 teaspoon Santorini Citrus seasoning
1 tablespoon tapioca starch
Stir-fry:
2 tablespoons light olive oil
1 tablespoon freeze-dried garlic
1 tablespoon freeze-dried ginger
1/2 sweet onion, sliced
1 cup sugar-snap peas or snow peas
half a 1.25 pound package of chicken thighs
1 can bamboo shoots, drained
Directions:
In a small bowl, combine 1/2 cup water, 1 teaspoon lemon juice, 1 tablespoon soy sauce, 1 teaspoon Santorini Citrus seasoning, and 1 tablespoon cornstarch. Stir until tapioca starch dissolves, then set aside.
Put the freeze-dried garlic and ginger in a small bowl and set aside. (Make sure your wok spatula fits inside that bowl.)
Place half a sweet onion flat side down, and slice so that it makes half-circles. Those will come apart into crescents when cooked. Set aside.
Rinse the pea pods. Remove the tips and the strings if there are any. Break the pods in half, or thirds if they are large. You should have bite-sized pieces. Set aside.
Chop the chicken thighs into bite-sized pieces. Set aside.
Heat the wok. Add 2 tablespoons light olive oil and swirl to coat the wok.
Add the freeze-dried garlic and ginger and stir-fry for a few seconds.
Put in the sliced onion. Stir-fry until the slices come apart into crescents and begin to turn translucent, but not fully cooked.
Add the pea pods. Stir-fry until they start to get tender, but not mushy. (You can also steam the peas and add them late with the bamboo shoots.)
Put in the chicken bits. Stir-fry until browned on all sides.
Add the bamboo. Stir-fry briefly to warm through.
Pour the sauce over the chicken and vegetables. At first it will be liquid and pool in the bottom of the wok. Stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The chicken should be fully cooked and the vegetables as tender as you want them.
This recipe makes about 3 servings. Spoon it over rice, noodles, or another starchy base.
Notes:
Santorini Citrus seasoning comes from Grovestone. It includes thyme, Mediterranean oregano, basil, rosemary, sage, orange zest, lemon zest and fennel. It works great with chicken and other mild flavored foods.
I used tapioca starch this time because I couldn't find the cornstarch. It worked just as well.
I used freeze-dried garlic and ginger because that's what I have. Use fresh if you have them; diced, they only need a minute to cook before adding the onion.
Any sweet onion will do, such as Vidalia or Walla Walla.
Chicken thighs work better in stir-fries than breast meat, which tends to dry out more while thighs remain moist and tender.
Canned, sliced bamboo shoots may be found in the Asian or international aisle of many grocery stores.
Overall, we both liked this recipe. It was tender and flavorful.
