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Stir Fried Chicken With Snow Peas And Cherry Tomatoes

Chef.at.Home's picture
Ingredients
  Boneless skinless chicken breasts 1 1⁄2 Pound
  Cornstarch 1 Tablespoon
  Rice wine 1 Tablespoon
  Soy sauce 1 Tablespoon
  Egg white 1 , lightly beaten
  Peanut oil/Corn oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped ginger root 1 Tablespoon
  Green onions 2 , chopped
  Snow peas 3⁄4 Pound
  Cherry tomatoes 2 Cup (32 tbs)
  Salt To Taste
For sauce
  Chicken stock 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 2 Teaspoon
  Sesame oil 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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