Easy Lemon Chicken with Snow Peas
And we’re back!! Thanksgiving seems ages away as we hurtle into the holiday season full time. But before we get to all the holiday treats (aka cookies) I was thinking it’d be good to have a simple weeknight meal in your back pocket that’s miles away from the Thanksgiving flavor palette and so I present this Easy Lemon Chicken with Snow Peas. Happy Monday!
I often come across weeknight recipes that have you chopping and mixing and prepping quite a lot which is more than most of us can handle on a busy night, but this lemon chicken dish really is aptly named. It honestly comes together with barely any work at all and is so delish!
Full of tender white meat chicken, crisp snow pea pods and zesty lemon flavor!
Plus it’s good for you and won’t weigh you down, which after all that’s been consumed this past week is not to be taken lightly!
Serve it with some rice and a simple salad and dinner is done.😊😊
Easy Lemon Chicken with Snow Peas
Makes 4 servings
Prep Time: Under 30 minutes
Ingredients
2 tablespoons grapeseed oil
1 ½-2 pounds skinless, boneless chicken breasts, cut into smallish strips
Kosher salt
½ cup chicken broth
The zest and juice of 1 lemon
1 generous tablespoon cornstarch
½ pound snow pea pods (you can use more if you like)
The Recipe
1. Heat a large heavyweight skillet over medium-high heat and add the oil. Then add the chicken in a single layer. Sprinkle with a little salt and let the chicken cook for a few minutes, undisturbed so it can get a nice golden brown sear. Then turn the pieces and cook on the other side until chicken is entirely cooked through.
2. While chicken cooks, whisk together the chicken broth, lemon zest and juice and cornstarch together in a small bowl.
3. When the chicken is cooked through add the snow peas to the skillet and cook just a few minutes, until they are bright green and tender-crisp. Now give the broth mixture a quick whisk and add to the pan. Cook, stirring the mixture constantly, for a minute or two until the sauce thickens. Serve immediately with rice or pasta to mop up the juices.
Enjoy!
Note: Recipe adapted from Dinner Uncomplicated by Claire Tansey. I subbed in snow peas for the sugar snap peas and tinkered with proportions too.
