Chinese Chicken with Snow Peas
- Lactose free
- Low calorie
Ingredients
- 5 cups (1.25 L) snow peas or sugar snap peas (Buy 10 oz/300 g snow peas)
- 2 boneless skinless chicken breasts
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) Chinese rice wine (Substitute dry sherry or sake)
- 2 tsp (10 mL) finely grated fresh ginger
- 2 tbsp (30 mL) cornstarch
- 2/3 cups (150 mL) chicken stock
- 1 cup (250 mL) vegetable oil
- 3 green onions, cut in 1-1/2-inch/4 cm pieces
- 1 red hot pepper (optional)
- 2 tbsp (30 mL) oyster sauce
- 1 tsp (5 mL) sesame oil
Preparation
String peas; blanch in 4 cups/1 L boiling salted water just until water returns to boil. Drain; chill under cold water and drain again.
Slice chicken crosswise into 1/4-inch/5 mm thick slices; mix with soy sauce.
Stir together wine and ginger. Through very fine sieve, strain wine mixture over chicken, squeezing juices from ginger pulp. Mix well; let stand for 15 minutes. Stir in cornstarch and 2 tbsp/30 mL of the stock.
Heat vegetable oil in wok over high heat; reduce heat to medium-high. In 2 batches, fry chicken mixture, separating pieces while frying, until white or just turning golden on outside, 3 minutes per batch. With slotted spoon, transfer to sieve over heatproof bowl.
Remove all but 1 tbsp/15 mL oil from wok. Fry onions and hot pepper (if using) until softened, about 20 seconds. Stir in oyster sauce and remaining stock.
Increase heat to high; add peas and chicken mixture. Stir-fry until sauce coats peas and chicken, 2 to 3 minutes. Sprinkle with sesame oil.
Makes 4 servings.
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