Sugar snap peas demand your attention at the Evanston Farmers Market.
The vibrant green beckons, while the crisp texture and sweet flavor whet your appetite for more.
The peas are a snap to prepare and completely edible, making the vegetable an ideal ingredient in the following skillet dinner.
Sugar Snap Peas, Shiitake Mushrooms and Chicken with Soba Noodles
- 2 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1 teaspoon grated fresh gingerroot
- 3 cups sugar snap peas
- 1 cup sliced shiitake mushroom caps
- 1 pound boneless, skinless chicken thighs (6 small thighs), cut into bite-size pieces
- ½ cup chicken broth
- ¼ cup chopped scallion
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 cups cooked soba noodles or whole-wheat spaghetti
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add garlic, gingerroot, sugar snap peas and mushrooms. Cook for 5 minutes, stirring frequently, or until vegetables are just tender. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to skillet. Add chicken pieces and brown over medium-high heat, stirring frequently, about 5 minutes. Add broth to skillet and stir up browned bits. Return vegetables to skillet. Add scallion, hoisin sauce and soy sauce. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, or until chicken is cooked through. Stir in soba noodles and heat through.
Makes 4 servings.
