60 ml (175 milliliters) Roasted Garlic Peppers660 GR
60 ml (175 milliliters) All-purpose flour
30 ml (90 milliliters) Olive oil
1 kg (3 kilogram) Boneless skinless
250 g (750 grams) Snap or snow peas
1 package Rice or noodles
Procedure
Combine chicken stock flour and seasoning and set aside. In large skillet heat olive oil over medium-high heat. Add chicken and sautéed until browned and no longer pink inside. Add snap peas and stir-fry 1 minute. Add chicken stock mixture and bring to a boil. Reduce heat and simmer 2 minutes. Serve over rice or noodles.
