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Stir Fried Chicken With Snow Peas And Cherry Tomatoes

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  Chicken breasts 1 1⁄2 Pound, skinned and boned (750 Gram)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Rice wine 15 Milliliter (1 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Egg white 1 , lightly beaten
  Peanut oil/Corn oil 75 Milliliter (1/3 Cup)
  Garlic 2 Clove (10 gm), minced
  Chopped ginger root 15 Milliliter (1 Tablespoon)
  Green onions 2 , chopped
  Snow peas 3⁄4 Pound (375 Gram)
  Cherry tomatoes 500 Milliliter (2 Cups)
  Salt To Taste
For sauce
  Chicken stock 125 Milliliter (1/2 Cup)
  Soy sauce 25 Milliliter (2 Tablespoon)
  Cornstarch 2 Teaspoon
  Sesame oil 1 Teaspoon

Cut chicken into 1-1/2 inch (4 cm) cubes.
In bowl, combine chicken, cornstarch, rice wine, soy sauce and egg white; let marinate at room temperature for 20 minutes.
Sauce: Combine chicken stock, soy sauce, rice wine, cornstarch and sesame oil; set aside.
In wok or skillet, heat 3 tbsp (50 mL) of the peanut oil over high heat; stir fry chicken until no longer pink inside.
Remove and set aside.
Wipe out wok.
Add remaining oil to wok and heat; stir fry garlic, gingerroot 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 until boiling and thickened.
Taste and adjust seasoning with salt if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Stir Fried Chicken With Snow Peas And Cherry Tomatoes Recipe