Whew! That title is a mouthful! Pretty much quite literally because this turned out so good that I was basically shoveling it into my mouth and belly. Yeah, I was pretty hungry when I ate this but it cooked up so quickly that I didn’t have to wait long.
Now that Spring is well under way, it seems like we have more and more obligations besides just work and school which is not a bad thing by any means. It just means that sometimes dinner needs to happen a little more quickly.
Like most things in life, it seems like there is an ebb and flow between my hermit tendencies and my innate need to be social. We do have a few standing biweekly social obligations all year, such as game night with a couple of friends and a bar night with another friend. This year we also have a monthly themed dinner party with I am LOVING! Plus, it seems like more people are trying to do more.
Maybe it’s a sign that the economy is starting an upswing or maybe other people are tired of being hermits, too. Regardless, I’m loving seeing more friends more often.
In the time that it took to make the rice that is under this yummy brown and green goodness, I was able to completely prep and cook the chicken and peas. I love meals like that. I also love when quick meals are good for you, too. It’s a win-win for din-din! (Sorry… I had to. 🙂 )
Okay, okay. You’re right. That was just bad, so to make up for it, here’s the recipe for this quick and easy dinner.
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- ½ tsp sesame oil
- 1 Tbsp jarred minced garlic (or 6-7 cloves, minced)
- 2 lb boneless, skinless chicken breast, trimmed and diced into ¾" pieces
- 1 lb sugar snap peas, trimmed
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Finely grated zest from 2 lemons
- Juice of 1 lemon
- In a large nonstick skillet, heat the olive oil over med-high heat. Meanwhile, mix the soy sauce and sesame oil in a small bowl and set aside.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the chicken and cook, stirring frequently, until the chicken is no longer pink, 3-4 minutes. Stir in the pea pods.
- Add the salt, pepper and soy sauce mixture. Cook, stirring frequently, until the chicken is cooked through, about 3 minutes more.
- Stir in the lemon zest and juice and remove from the heat.
- Serve over rice, if desired