Stir Fried Chicken With Snow Peas And Cherry Tomatoes Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| 1-1/2 lb boneless, skinless chicken breasts | ||
| Cornstarch | 1 Tablespoon | |
| Rice wine | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1 egg white, lightly beaten | ||
| 1/3 cup peanut or corn oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Ginger root | 1 Tablespoon, chopped | |
| Green onions | 2 , chopped | |
| Snow peas | 3/4 Pound | |
| Cherry tomatoes | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Chicken stock | 1/2 Cup (16 tbs) (SAUCE) | |
| Soy sauce | 2 Tablespoon (SAUCE) | |
| Rice wine | 1 Tablespoon (SAUCE) | |
| Cornstarch | 2 Teaspoon (SAUCE) | |
| Sesame oil | 1 Teaspoon (SAUCE) | |
Directions
Cut chicken into 1-1/2-inch (4 cm) cubes.
In bowl, combine cornstarch, rice wine, soy sauce and egg white; add chicken.
Let marinate at room temperature for 20 minutes.
SAUCE: Combine stock, soy sauce, rice wine, cornstarch and sesame oil; set aside.
In wok or skillet, heat 3 tbsp (50 mL) of the oil over high heat; stir-fry chicken until no longer pink inside.
Remove and set aside.
Wipe out wok.
Heat remaining oil in wok; stir-fry garlic, ginger and onions for 1 minute or until fragrant.
Add snow peas; stir-fry for 1 minute.
Add tomatoes and reserved chicken; stir-fry for 1 minute.
Stir sauce and pour into wok; cook, stirring constantly, until boiling and thickened.
Season with salt to taste.
In bowl, combine cornstarch, rice wine, soy sauce and egg white; add chicken.
Let marinate at room temperature for 20 minutes.
SAUCE: Combine stock, soy sauce, rice wine, cornstarch and sesame oil; set aside.
In wok or skillet, heat 3 tbsp (50 mL) of the oil over high heat; stir-fry chicken until no longer pink inside.
Remove and set aside.
Wipe out wok.
Heat remaining oil in wok; stir-fry garlic, ginger and onions for 1 minute or until fragrant.
Add snow peas; stir-fry for 1 minute.
Add tomatoes and reserved chicken; stir-fry for 1 minute.
Stir sauce and pour into wok; cook, stirring constantly, until boiling and thickened.
Season with salt to taste.
Chef
