Stir-Fry Chicken and Snow Peas
Marinate Ingredients
2 large skinless, boneless chicken breast halves
1 teaspoon lite soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Sauce Ingredients
1 cup chicken broth
2 teaspoon lite soy sauce
2 teaspoon cornstarch
2 teaspoon sesame oil
1 teaspoon sugar
Marinated Ingredients
1 cup peanut/vegetable oil
2 cloves garlic, minced or 1 teaspoon pre-minced garlic
3 cups snow peas
Marinate Instructions
Slice chicken across grain in 1/4" slices (it helps if you partially freeze the chicken for 20 minutes)
Place sliced chicken in glass bowl
Add
lite soy sauce and sesame oil to bowl and stir until chicken is coated
Sprinkle cornstarch over chicken until evenly coated
Cover and set aside for 20-30 minutes
Sauce Instructions
Whisk the chicken broth, soy sauce, cornstarch, sugar and sesame oil together in a small bowl, set aside.
Cooking Instructions
Heat oil in a large skillet or wok on medium high.
Cook the chicken in
single layer batches for 2-3 minutes, turning once or twice, until 80% cooked.
Remove each batch and drain on paper towels.
After all chicken is cooked, pour off all but 1 tablespoon of oil and any chicken bits.
Add garlic to skillet and cook for 1 minute.
Add snow peas and cook until bright green
(2-4 minutes). Kathy likes crunchy so I do 2 minutes.
Add chicken back to skillet
Whisk sauce and add to skillet
Cook until sauce thickens
Serve over rice
Alan Notes
Kathy loves this and always orders this any time we go to an oriental restaurant.
First time I made half the sauce, so the I doubled the sauce ingredients.
Optional ingredients - ginger, sesame seeds, carrots, celery, mushrooms and water chestnuts