Chicken and Snap Peas
- 1 tablespoon vegetable oil
- 3 1/2 to 4 pounds chicken pieces, patted dry
- Salt and pepper
- 3 cloves garlic, thinly sliced
- 1/3 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon red-pepper flakes
- 1/2 pound snap peas
- 1 cup fresh basil leaves, torn, divided
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1 cup)
- Garlic (3 cloves)
- Snap peas (1/2 pound)
- Meat
- Chicken pieces (3 1/2 pounds)
- Condiments
- Cider vinegar (1/3 cup)
- Cooking & Baking
- Red-pepper flakes (1/2 teaspoon)
- Salt and pepper (1)
- Sugar (4 teaspoons)
- Vegetable oil (1 tablespoon)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 22, 2012 (5 months ago).
63 people saved this recipe.
