Chicken Stir-Fry With Bean Sprouts and Snow Peas

What? What white stuff all over the roads and yards and sidewalks? What fluffy substance dancing in the air slowly making its way to the ground? What white-knuckled drive to work 8 hours from now? I have NO idea what you’re talking about.

Seriously, is there a petition we can sign?

Chicken Stir-Fry With Bean Sprouts and Snow Peas:

What it took for 4:

* 2 chicken breasts, thinly sliced

* 2 cups snow peas, trimmed

* 2 cups bean sprouts

* 2 cups cooked basmati or jasmine rice

* 1 Tbs. toasted sesame oil

* 2 Tbs. mirin, divided

* 1/2 yellow onion, thinly sliced

* 4 garlic cloved, minced

* 1-inch piece fresh ginger, minced

* 3 Tbs. soy sauce

* 1/2 tsp. crushed red pepper flakes

* 2 Tbs. fresh cilantro, chopped

* juice of half a lime

* coarse salt and freshly ground pepper

Heat the sesame oil in a wok over high heat. Add half the garlic and ginger and let bloom for 30 seconds. Add the sliced chicken and toss around, cooking quickly. Season with a good pinch of salt and pepper. Add 1 Tbs. mirin and cook another minute or two. Remove the chicken from the wok and set aside.

Back in the wok, add the onions. Cook three minutes until they start to soften. Add the remaining garlic and ginger and bloom once again for 30 seconds. Add the snow peas and bean sprouts. Toss about to combine and add a good drizzle of the soy sauce. Add the crushed red pepper flakes and toss once again. Add a smidge more mirin for flavor. Add the chicken back to the pan, along with the cilantro and lime juice. Toss to combine. Taste one last time and add more soy sauce if needed.

Serve with rice. Hit the hay early.