Serve with steamed baby bok choy or sauteed spinach and steamed brown rice.
Add chicken and stir to coat.
Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat.
Stir; continue cooking until golden on all sides, 1 to 2 minutes more.
Transfer to a plate.
Add the remaining 1 tablespoon oil, scallions and garlic.
Cook, stirring, until fragrant, about 15 seconds.
Add peas; cook, stirring often, until bright green, 2 to 3 minutes.
Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute.
Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
