1 pound boneless, skinless chicken breast cut into small strips (500 g)
2 tablespoons salt
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
300 grams small peas
1 tablespoon grated ginger
3/4 cup water (180 ml)
1 tablespoon chopped parsley (for garnish)
1 pound boneless, skinless chicken breast cut into small strips (500 g)
2 tablespoons salt
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
300 grams small peas
1 tablespoon grated ginger
3/4 cup water (180 ml)
1 tablespoon chopped parsley (for garnish)
Toss the chicken with salt and reserve
Heat the butter with olive oil in a large skillet over high heat
Add the chicken and cook for about 5 minutes, stirring occasionally until it reaches an opaque color
Add the garlic, peas, and ginger and cook for another 5 minutes, stirring occasionally until the chicken starts to brown
Pour in the water, cover the skillet, and cook for an additional 5 minutes or until the chicken is tender
Transfer to a serving dish, sprinkle with parsley, and serve hot.
