Savory Stir-Fried Chicken with Snap Peas: A Quick and Flavorful Delight
Course: Recipes4
servings10
minutes10
minutesIndulge in the exquisite fusion of flavors with our Savory Stir-Fried Chicken with Snap Peas recipe. Perfectly marinated chicken, tender snap peas, and a delectable sauce create a symphony of taste that’s both quick and flavorful.
Begin by marinating thinly sliced boneless, skinless chicken breasts in a delightful blend of cornstarch, soy sauce, and vegetable oil. As the chicken absorbs the flavors, prepare a slurry of chicken stock and cornstarch, ensuring a velvety texture to the sauce.
In a hot wok or skillet, sear the marinated chicken until beautifully browned, setting the stage for the star ingredients. Introduce chopped garlic and crisp snap peas to the mix, stir-frying for a burst of freshness and texture.
The reunion of chicken with Shaoxing rice wine (or sherry), soy sauce, toasted sesame oil, sugar, and black pepper completes this flavorful dance. Stir in the cornstarch slurry, allowing the sauce to coat every morsel, resulting in a tantalizing and thickened consistency.
Serve this savory delight over a bed of steamed rice for a wholesome and satisfying meal. Our Savory Stir-Fried Chicken with Snap Peas is not only a culinary delight but also a testament to the simplicity of creating an unforgettable dish in the comfort of your own kitchen. Elevate your dinner experience with this quick and delightful recipe that’s bound to become a household favorite.
Ingredients
- For Marinating the Chicken:
3 thinly sliced boneless, skinless chicken breasts
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons vegetable oil
- For the Rest of the Dish:
2/3 cup chicken stock
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves chopped garlic
1 pound snap peas or sugar snap peas, trimmed and washed
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
Black pepper, to taste
Steamed rice, for serving
Directions
- Toss the chicken with the marinade ingredients and let it marinate for 10 minutes while you prepare the other ingredients.
- Create a slurry by combining 2/3 cup chicken stock with 2 tablespoons cornstarch (stir out any lumps) and set it aside.
- When ready to cook, heat a wok or skillet over high heat until almost smoking. Add 3 tablespoons oil and sear the chicken until browned. Remove the chicken and set it aside.
- Add the chopped garlic and snap peas to the wok, stir-frying for 30 seconds to 1 minute. Reintroduce the chicken to the wok, and include Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Stir the cornstarch slurry and add it to the wok. Stir-fry for another 30 seconds until the sauce thickens. Serve over rice.
