| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Eating Well |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 pound skinless, boneless chicken breast or thigh, trimmed and cut into 1-inch cubes 1 tsp. Shao Hsing rice wine or dry sherry 1 tsp. reduced-sodium soy sauce 1-1/2 tsp. cornstarch 1/2 tsp. minced garlic 1 tbs. canola oil 2 1/2-inch-thick slices ginger, smashed (use side of a cleaver of chef's knife) 2 cups sugar snap peas (6 ounces) Sichuan Sauce (see elsewhere) 1/4 cup dry-roasted peanuts 1 scallion, minced |
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Instructions:
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1. Combine chicken, rice wine or sherry, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly. 2. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds after contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefullly add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lighly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately. |
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2005-07-30