Yield: 2 to 3 Servings

Adapted from Sue & Gambo

A very simple clean tasting stir fry made with snow peas and chicken with a delightful white sauce. 😊 😊

Chicken & Marinade:

• ½lb chicken
• ½tsp salt
• pinch white pepper (optional, substitute black)
• 1tsp of sesame oil
• 1egg white
• 2TBS of corn starch
• 2-3TBS of oil, divided

Vegetables:

• 2cups of pea pods, strings removed
• 1cup of white onion, sliced
• 1tsp minced garlic
• 1tsp minced ginger

Sauce:

• 1TBS Shaoxing cooking wine
• 1cup of stock
• 1TBS of oyster sauce
• 1tsp of sugar
• ½tsp sesame oil

Slurry

• 1TBS of corn starch
• 2TBS of water

Prep:
Slice up the chicken into small strips.
Marinate the chicken: Place the chicken in a bowl, add salt, white pepper, sesame oil, egg white and mix.  Add 1½-2 tablespoons cornstarch, mix. Add 1-2 tablespoons of oil, mix.

Make the sauce:
In another small bowl, add Shaoxing cooking wine, ½ cup of stock, 1 TBS oyster sauce, 1 teaspoon of sugar, ½ teaspoon sesame oil. Mix well.

Make a slurry:
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl

Stir Fry:
Heat a wok over high heat. Add 2 tablespoons of oil and when oil is smoking, reduce heat to medium. Add chicken and cook until chicken is fully cooked through. Remove, drain and set the chicken aside.

Add 1 tablespoon of oil and the white onions to the wok, stir fry for 30 seconds, add minced ginger, minced garlic and stir-fry for 15-30 seconds.

Next add all the pea pods. Stir fry for 30 seconds.

Add sauce mix and bring to a boil. Mix well. Cook for about 30 seconds.

To thicken the sauce, slowly add slurry and bring to a boil. Add more and return to a boil until it’s the right thickness.

Return the chicken to the wok and stir fry for 20 to 30 seconds to heat through.

Serve.