- 1 teaspoon peanut oil
- 1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
- 1 garlic clove, thinly sliced
- 1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
- 4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
- Coarse salt and ground pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped roasted peanuts
- 1/4 cup basil leaves, torn (optional)
- In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile -- it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.