Tan-tan chicken and snow peas

Tan Tan chicken with snow peas

In the spirit of trying to eat all things local, I’m posting this recipe as snow peas are now available in our local fields. At the very least I know that Red Fire Farm has them because they’re on the list for CSA members for Pick Your Own crops this week. If they’re not available yet in your area, these crisp, flat peas are typically out in loose bins at most grocery stores.
Between its sweetness and its crunch, the snow pea is a great snack in raw form. They’re also fantastic steamed or stir fried, and they do not require the accompaniment of any sauce or spice. In this case, I’ve tossed them in a peanut sauce that is just a little sweet, a little savory and has a touch of heat. This dish is fine on its own, but would be great served over rice too.
1 lb boneless, skinless chicken breasts
1 Tbsp sesame oil
2 Tbsp peanut butter
2 Tbsp rice vinegar
1-1/2 Tbsp soy sauce
1 Tbsp honey
2 medium cloves garlic, chopped
2-1/2 TBS peeled & grated fresh ginger
2 Tbsp water
pinch of cayenne to taste
Salt and pepper to taste
2 cups Snow peas, ends trimmed
1/2 cup minced scallion

  • Bring a fry pan up to a medium heat and sauté the chicken breasts in sesame oil
  • When the breasts are cooked, remove them from the pan and set aside to rest while you prepare the sauce
  • Blend all of the remaining ingredients, except the scallion, together in a blender
  • Cut the rested chicken breasts up into bite-sized chunks and return them to the pan and toss with the snow peas, sauce and scallion


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