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Chicken with Snow Peas
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. 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
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 turns white, 3-5 minutes. Add the sliced peas, sherry, chicken broth, soy sauce, salt and pepper. Toss to cook the peas, about 1 minute. Serve immediately.
Recipe created 1996-02-19.