Chicken with Snow Peas
Ingredients
- 1 lb skinless boneless chicken breasts
- 1 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 Tbsp peanut, or other vegetable oil
- 3 cloves garlic, peeled and minced
- 1 thumb sized piece of fresh ginger, grated
- 8 oz can of water chestnuts, drained and quartered
- 2 big handfuls of snow peas or sugar snap peas, strings removed, if necessary
for the sauce
- 1/2 cup chicken stock
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
for garnish
Instructions
- Marinate the chicken in the soy sauce, vinegar, sesame oil and cornstarch for 2 hours. You can put all the ingredients in a zip lock baggie, add the chicken, and massage in well.
- Mix the sauce ingredients together in a measuring cup and set aside.
- Cut the chicken into small bite sized pieces.
- Heat the peanut oil in a wok until hot, and then add the chicken, garlic and ginger. Stir fry until the chicken is cooked through.
- Add the water chestnuts and the pea pods and stir fry just until the pea pods have turned bright green, just a couple of minutes. Don't overcook them, they will continue cooking as you make the sauce.
- Shift everything to one side of the wok and add the sauce to the pan. Stir while the sauce comes to a boil and thickens. Then mix the sauce into the chicken and veggies.. Make sure everything is heated through, and then serve over rice, garnished with sesame seeds.
Notes
This is a mild dish. You can bump up the flavor with added ginger, soy sauce, and sesame oil. Be sure to give the sauce a taste before serving to adjust it to your liking. Whatever you do, don't over cook those pea pods. They go from brilliant green and crisp to faded and saggy in the blink of an eye.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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