See Also: Asian · Chicken / Poultry · Cooking Club · Main Dishes · Meat Dishes
Chicken with Snow Peas
From Dorothy McNett's recipes 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
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.
