Chicken and Snap Pea Stir-Fry
Created by The Kitchn • https://thekitchn.com• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer
Ingredients
- 3 boneless & skinless chicken breasts
- 2 tablespoons cornstarch
- 2 teaspoons vegetable oil
- 2 teaspoons soy sauce
- 2 garlic cloves, chopped
- 1 pound snap peas, washed & trimmed
- 3 tablespoons vegetable oil
- 1 jar Chinese style stir-fry sauce (optional, see below)
Instructions
Cut the chicken breasts crosswise into approximately 1/2 inch slices. Combine the cornstarch, vegetable oil and soy sauce in a bowl and toss with the chicken strips to coat. Set the mixture aside for 10 minutes to marinate.
OPTION 1: use a pre-made sauce
Set a skillet over high heat until very hot (add a drop of water to test). Add 3 tablespoons of oil and the chicken pieces, discarding any remaining marinade. Sear the chicken just until brown and remove it to a plate, leaving the remaining oil in the pan.
Add the garlic and snap peas to the hot pan and stir-fry for 30 seconds to 1 minute, until softened but not mushy. Add the chicken back to the pan, then add the sauce, and stir-fry for another 30 seconds or until the mixture is heated through.
Serve with cooked rice or the grain of your choice.
OPTION 2: make your own stir-fry sauce
Ingredients- 2/3 cup chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons Shaoxing rice wine or dry sherry
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
Combine the chicken stock with the 2 tablespoons of cornstarch, stir to remove any lumps and set aside.
Set a skillet over high heat until very hot (add a drop of water to test). Add 3 tablespoons of oil and the chicken pieces, discarding any remaining marinade. Sear the chicken just until brown and remove it to a plate, leaving the remaining oil in the pan.
Add the garlic and snap peas to the hot pan and stir-fry for 30 seconds to 1 minute, until softened but not mushy. Add the chicken back to the pan along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil and sugar. Stir the chicken stock-corn starch slurry and then add it to the pan. Stir-fry for another 30 seconds, until the sauce has thickened.
Serve with cooked rice or the grain of your choice.