Chinese Chicken and Sugar Snaps Vegetables
INGREDIENTS
For
marinating the chicken:
·
3
boneless, skinless chicken
breasts, thinly sliced crosswise
·
2 teaspoons
cornstarch
·
2 teaspoons
soy sauce
·
2 teaspoons
vegetable oil
For the
rest of the dish:
·
2/3 cup chicken stock
·
2 tablespoons cornstarch
·
3 tablespoons vegetable
oil
·
2 cloves garlic,
chopped
·
1 pound sugar snap peas cut in 2 cm, trimmed and washed
·
4 tablespoons soy sauce
·
2 teaspoons toasted
sesame oil
·
2
teaspoons Shaoxing rice wine
·
1 teaspoon sugar
·
Black pepper, to taste
·
Steamed rice, for serving
INSTRUCTIONS:
- . Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.
- Combine the 2/3 cup chicken stock with 2 tablespoons cornstarch to make a slurry (stir out any lumps) and set aside.
- When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 2 tablespoons oil, and sear the chicken and almost browned. Put out the chicken from the wok
- Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir, and add it to the wok. Stir-fry for 30 seconds, until the sauce, has thickened. Serve with rice.