Japanese chicken and peas

Posted April 10th, 2016 by Lorie

This is a wonderful recipe for cooking up chicken breast, probably one of my favorites and it makes a meal that isn’t very expensive to fix. It is not only delicious but also very appealing to the eyes and it is nutritious, as well.


1 large, boneless chicken breast
4 Tbsp. peanut oil or sesame oil
1/2 cup coarsely chopped yellow onion
1 and 1/2 cups fresh garden peas (I have substituted this with pea pods which are also very good)
1 cup chicken broth
2 Tbsp. dry wine
(Sake or sherry is good though I have used whatever wine I happened to have on hand)
1 tsp soy sauce
1 tsp real lemon juice
1/2 tsp lemon zest
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 tsp accent
1/2 tsp granulated sugar
1/4 tsp ground ginger
1 Tbsp cornstarch dissolved in 3 Tbsp cold water


Using a very sharp knife cut the raw chicken breast into cubes, bite size, about 1/2 inch in size. Pour your peanut or sesame oil into a large skillet and heat over medium low until hot. Reduce heat to low and add your chicken pieces and onion. Cook until the onion has become lightly limp and transparent and the chicken firm and white, stirring frequently.

Combine your remaining ingredients and pour over the chicken. Simmer over low heat until the sauce thickens, stirring occasionally to keep from sticking. (About 12 to 15 minutes)

Serve your Japanese Chicken and Peas over rice and garnished with one or two cherry tomatoes sliced in half. Add a leafy green side salad, a whole grain roll and a beverage and you have a delicious, healthy meal most everyone will enjoy.

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