Sugar Snap Pea Stir-Fry with ChickenHere was a “quickie” meal that I could serve over rice. I made the “Sugar Snap Pea Stir-Fry with Chicken,” from Express Lane Diabetic Cooking, by Robyn Webb, and was excited to once again use Soy Vay Veri Veri Teriyaki. And sesame oil is a unique, aromatic oil that is thrilling to cook with. I used less than one-quarter of a cabbage, and I used Roland sliced water chestnuts boiled in water. Rather than use a frozen mix of sugar snap peas, I did indeed use fresh ones.

I did not use a wok, and instead cooked my chicken and cabbage in a sauté pan for 4 minutes. Once I added the other ingredients, I covered the pan and cooked for another 6 minutes. As I said before, this bottled teriyaki sauce is very flavorful. Sesame seeds are always nice to use, too.

RECIPE: no frills, no trouble; quick, easy, tasty
PREP TIME: you can eat this in less than 30 minutes (unless your rice takes longer)
TASTE: the clincher here is the Soy Vay Veri Veri Teriyaki, described as “soy sauce, fresh ginger and garlic, onions, expeller pressed soy and sesame oils and bursting with sesame seeds”

Next time, I’ll make a vegan meal. I’ll cook “Portobello Burgers,” from the American Institute for Cancer Research, along with “Asparagus with Peanut Sauce,” from 1,001 Delicious Recipes for People with Diabetes, by Linda Eugene, Sue Spitler, and Linda R. Yoakam. Come back to my site on Thursday, September 3, to see my results.