Chicken with Snow Peas Stir-fry
15m
Serves 4
Directions
- 1Mix cornstarch, light soy sauce, and oil; toss with chicken; set aside. Mix water or chicken stock with cornstarch into a slurry; set aside.
- 2Heat wok until smoking; add oil; spread chicken; sear 60 seconds until browned. Stir chicken; add garlic and snow peas; deglaze with shaoxing wine; stir 30 seconds.
- 3Add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar; stir 15 seconds.
- 4Stir slurry; add to wok; stir-fry 30 seconds until sauce thickens.
- 5Serve immediately with steamed rice
Ingredients
- 1 teaspoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon oil
- 2 chicken breasts, sliced into strips
- 0.33 cup chicken stock or water
- 0.5 tablespoon cornstarch
- 1 pound snow peas, trimmed and washed
- 1 tablespoon oil
- 1 clove garlic, minced
- 1 tablespoon shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 0.5 teaspoon sesame oil
- 0.5 teaspoon salt
- 1 fresh ground white pepper
- 0.125 teaspoon sugar
Equipment
wok
Tips
- If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.
- Don’t overcook snow peas or they will become limp and turn yellow!
- Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now.
- Serve immediately with steamed rice
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