We teach this quick, easy and flavor explosive recipe in our Not My Mother's Chicken cooking class. We are a partner location for Milk Street Cooking School. Leave it to Christopher Kimball and company to elevate boneless, skinless chicken breasts into this incredibly full-flavored meal that comes together in less than 30 minutes. And it's stunningly gorgeous to boot!
3 boneless, skinless chicken breasts, cut into bite-sized chunks (about 1 lb)
Far East Blend
2 Tbl fish sauce, divided
1 Tbl low-sodium soy sauce
2 Tbl Roasted Chile Avocado Oil
¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
2 Tbl Honey Ginger Balsamic Vinegar
4 oz sugar snap peas, strings removed, halved on the bias
8 scallions, white and light green parts finely chopped, dark green parts cut into 1-inch pieces
1 jalapeno, stemmed and sliced into thin rings
4 garlic cloves, thinly sliced
1 Tbl white sugar
1 tsp cornstarch stirred into ¼ cup water
In a medium bowl, season chicken with Far East Blend. Add 1 Tbl fish sauce and soy sauce. Let stand at room temperature for 15 mins, then drain and pat dry.
Heat wok over medium-high for 1-3 mins, or until a water drop evaporates in 1-2 seconds. Add 1 Tbl Roasted Chile Avocado Oil. Add chicken in even layer and cook without stirring until it begins to brown, about 1 minute. Stir occasionally until well browned and cooked through, about 4 mins. Transfer to a clean bowl and stir in the ¼ cup chopped basil and Honey Ginger Balsamic Vinegar.
Return wok to medium-high and add remaining 1 Tbl Roasted Chile Avocado Oil. Swirl to coat. Add the snap peas, the white and light green parts of the scallions and Jalapeno. Cook, stirring, until peas are lightly browned, about 2 mins. Add garlic and stir-fry until fragrant, about 30 seconds. Stir in sugar, scallion greens, chicken with accumulated juices and water/cornstarch slurry. Stir-fry until sauce thickens, about 1 min. Turn off heat and stir in 1 Tbl fish sauce and 3 cups torn basil. Serve immediately with steamed rice or rice noodles.