Stirfry Chicken with Pea Pods

Tonight was the first night I've cooked for myself in this dorm, ever. Needless to say, I was rather excited to get started. I was left with a large package of chicken breasts that had to be dealt with immediately, or risk their spoilage. I had just rinsed off all of my new Ikea pots and pans and was beginning to cut up the chicken when I tried to turn on the stove.

Nothing. Not even a click. No heat coming out; butter in the skillet wasn't melting.

After several panicked minutes, a quick check behind the old electric stove revealed a large plug that had come undone from the wall. Popping it back in was easier said than done, but I was on a mission. It was a rookie mistake :P

Finally, everything was up and ready to sizzle, and there were surprisingly no more disturbances along the way, except for the late-term discovery of a large pool of melted butter on the floor. I was so pleased with the results of my dinner that I finished cooking up the package of chicken, experimenting with different spices and makeshift marinades for the fridge.

My meal was delicious, healthy, and most of all, incredibly easy to make.

Stirfry Chicken with Pea Pods

-Boneless, skinless chicken breast

-San-J Wheat-free, gluten-free soy sauce

-Butter

-Green Giant Healthy Steamers No-Sauce Sugar Snap Peas (frozen)

-Large frying pan/skillet

1. Thaw the chicken, and slice into strips.

2. Melt a small pat of butter onto the skillet, then place the chicken on top. Set to medium heat.

3. Let cook for several minutes, then slowly pour desired amount of soy sauce into the pan.

4. Stir occasionally, and let chicken cook 3/4 of the way through. For me, this was about 5 minutes.

5. Add frozen pea pods to the pan, and continue cooking and stirring. Add a bit more soy sauce if you would like to. I turned the pan up to high heat until the liquid started slightly boiling, then took it off the heat. This was about another 3-5 minutes.

6. Let cool slightly, then pour over rice if you want, or serve alone like I did.

This recipe will make enough for 2, if the chicken is cut small enough, but is great for one if you, like me, like leftovers.

Kitchen Soundtrack: Davy Knowles and Back Door Slam's Coming Up For Air