Joanna’s gorgeous curried chicken with pine nuts and sugar snap peas

This is something I made up based on what I had in my kitchen one day. It’s pretty much a chicken stir fry but the curry paste gives it a real kick. I find that 1 teaspoon of curry paste is enough for 2 chicken breasts but you can adjust according to your tolerance for spice. It’s high protein/low carb with the chicken, green veg and nuts and pretty tasty too.

Instructions

Step 1

Slice the chicken into thin slices.

Step 2

Chop the garlic finely.

Step 3

In a mixing bowl, about 3 large spoons of soy sauce, 2 large spoons of worcestershire sauce, 1 teaspoon of curry paste to a large mixing bowl and blend. Add the garlic, salt and pepper and chicken to the bowl. This makes a marinade, and there should be enough to cover the chicken well when you mix it in the bowl. If not lash in some more soy sauce.

Step 4

Top and tail the sugar snaps. Boil them in water and cook for 10 minutes. Take them off the heat.

Step 5

When the sugar snaps are done remove from the saucepan. Add the pine nuts and a small bit of olive oil to the saucepan and cook on a low heat until they're toasty and brown, about 5 minutes.

Step 6

When the sugar snaps are done remove from the saucepan. Add the pine nuts and a small bit of olive oil to the saucepan and cook on a low heat until they're toasty and brown, about 5 minutes.

Step 7

Stir in your pine nuts and sugar snaps and let them cook together like a stir fry for 3-4 minutes.

Step 8

Serve in a bowl. You could serve this with rice, but really there's enough in it on its own. Enjoy!