Stir Fried Chicken With Snow Peas And Baby Corn
|Reduced sodium soy sauce||4 Teaspoon|
|Dark sesame oil||4 Teaspoon|
|Rice wine/Dry sherry / rice vinegar||1 Tablespoon|
|Boneless skinless chicken breasts||1 Pound, cut into 1-inch cubes|
|Chicken stock/Low sodium chicken broth mixed with 2 teaspoons cornstarch||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Minced ginger||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Green onions||4 , sliced (White Part Only)|
|Snow peas||4 Ounce, trimmed|
|Canned baby corn||1 1⁄4 Ounce, drained and rinsed (1 Can)|
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.