Categories: Asian, Chicken, Chinese, June2011, Main Dish, Snow Peas, Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 Tbs soy sauce
• 1 Tbs oyster sauce
• 2 tsp cornstarch
• 3 1/2 Tbs vegetable oil, divided
• 2 slices ginger
• 7-8 ounces, snow peas, edges trimmed
• 1/4 tsp salt, or to taste
• 1 Tbs additional water, if needed
• Black pepper to taste

Directions

1. Cut the chicken breasts into thin strips 1 1/2 – 2 inches long. (It’s easier to do this if the chickens are partially frozen). Place the chicken strips in a bowl and add the soy sauce, oyster sauce, and cornstarch. Marinate the chicken for 20 minutes.

2. Heat a wok or a frying pan on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 – 3 minutes, then remove. (This is to flavor the oil). Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken until it turns white and is nearly cooked. Remove the chicken from the pan.

3. Heat 1 1/2 tablespoons oil in th ewok or skillet. When the oil is hot, add the snow peas and the salt. Stir-fry the snow peas for 2 minutes or until they turn bright green.

4. Add the chicken back into the pan. Add a bit of water if the stir-fry is too dry. Taste and add black pepper if desired. Stir to mix everything together and serve hot.

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