Chicken with Snow Peas Recipe

From Dorothy McNett's Recipe Book.

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Chicken with Snow Peas

From Dorothy McNett's recipes at By cooking the ginger, garlic and onions in the oil and then discarding them before cooking the chicken gives a delicate flavor, not so overpowering for the chicken. But, of course, you can leave them in as well.

1/2 pound skinless boneless chicken breast
1 egg white
1 tablespoon cornstarch
4-6 tablespoons oil, such as peanut or canola
1 knob fresh ginger root, roughly sliced
2-3 cloves garlic, chopped
1-2 green onions, chopped
1/2 pound fresh green snow peas, sliced if large
2 tablespoons sherry
2 tablespoons chicken stock or white wine or sake
1-2 tablespoons soy sauce
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper

Shred chicken into matchstick size pieces. In a bowl, combine chicken with the egg white and cornstarch. In a wok or large sauté pan, heat the oil over high heat until very hot. Add ginger slices, green onion pieces and garlic. Cook until lightly browned, about 2 minutes. With slotted spoon, scoop out the pieces and discard. Add chicken to flavorful oil and stir and fry until chicken is done, 3-5 minutes. Add the sliced peas, sherry, chicken broth, soy sauce, salt and pepper. Toss to cook the peas, about 1 minute.

Recipe created 1996-02-19.

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