Snow Peas are blossoming and making those flat sweet pods, so it is time for an annual favorite. My sister Judy was making this two decades ago and serving it cold for family BBQ's, but it is just as good hot.
2 lbs of boneless, skinless chicken thighs
1/2 tsp powered garlic
pinch of crushed red pepper flakes
stock or bouillon
1/2 lb angel hair pasta
cup snow peas
23 garlic cloves, minced
1/2 c. soy sauce
tsp of fresh ginger, grated - or 1/2 powered
1/2 olive oil
sesame seeds, toasted in a hot dry pan
Sliced scallion greens
optional, sprouts, such as alfalfa
Prep the chicken by cooking in bouillon, salt and paper, garlic, crushed red pepper flakes.
Set a pot of salted water to boil for the pasta
in a measuring cup, add your oil, soy, ginger and minced garlic
Slice larger snow peas in half
When chicken and pasta are both ready, drain pasta and add the chicken, cubed, to the soy/oil liquid and then add into the pasta and mix well. Add the toasted sesame seeds, snow peas and scallions, and sprouts if you are using them.
Delicious, hot or cold!