Stir Fried Chicken With Snow Peas And Baby Corn Recipe
Ingredients
| 4 teaspoons reduced-sodium soy sauce | ||
| 4 teaspoons dark sesame oil | ||
| 1 tablespoon rice wine, dry sherry, or rice vinegar | ||
| 1 pound skinned and boned chicken breasts, cut into 1-inch cubes | ||
| 1/2 cup Chicken Stock or low-sodium chicken broth mixed with 2 teaspoons cornstarch | ||
| Vegetable oil | 1 Tablespoon | |
| Minced ginger | 1 Tablespoon | |
| Garlic | 1 Tablespoon, minced | |
| 4 green onions, white part only, sliced (1/3 cup) | ||
| Snow peas | 4 Ounce, trimmed | |
| Baby corn | 1 Can (10oz), drained, rinsed | |
Directions
1 In a medium-size bowl, mix 2 teaspoons each of the soy sauce and sesame oil with the wine. Add the chicken and let marinate for 30 minutes. In a small bowl, combine the stock-cornstarch mixture with the remaining 2 teaspoons each of soy sauce and sesame oil.
2 ln a 12-inch non-stick skil let, heat the vegetable oil over moderately high heat. Add the ginger, garlic, and green onions and stir-fry for 30 seconds. Add the chicken and stir-fry for about 2 minutes or until no longer pink on the outside. Add the snow peas and corn and stir-fry 2 minutes more.
3 Add the cornstarch-stock mixture to the skillet, lower the heat, and simmer, stirring, for 2 to 3 minutes or until the sauce is slightly thickened and the juices run clear when the chicken is pricked with a fork.
2 ln a 12-inch non-stick skil let, heat the vegetable oil over moderately high heat. Add the ginger, garlic, and green onions and stir-fry for 30 seconds. Add the chicken and stir-fry for about 2 minutes or until no longer pink on the outside. Add the snow peas and corn and stir-fry 2 minutes more.
3 Add the cornstarch-stock mixture to the skillet, lower the heat, and simmer, stirring, for 2 to 3 minutes or until the sauce is slightly thickened and the juices run clear when the chicken is pricked with a fork.
Chef
