Stir Fried Chicken With Snow Peas And Cherry Tomatoes
|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)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|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.