Saturday, September 28, 2013

Chicken Stir Fry

4 - 6  ounces snow peas     
1  lb chicken breast, cut into bite-sized pieces  
1/2 teaspoon salt  
1  tablespoon cornstarch  
2  tablespoons  vegetable oil  
4  tablespoons hoisin sauce  
2  teaspoons sugar  

Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.  Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.

Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

serves 4

Find the original recipe here.

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