Stir Fried Chicken With Snow Peas And Cherry Tomatoes
|Boneless skinless chicken breasts||1 1⁄2 Pound|
|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)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
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.