Chicken Snow Peas Stir-fry

Mix the cornstarch, light soy sauce and oil in a medium sized bowl for the marinade. Toss in the chicken and stir to coat. Set aside.

Mix the hot water or chicken stock with cornstarch into a slurry and set aside. If you like more sauce for the rice, increase your hot water/stock and add more salt or soy sauce to taste.

Heat the wok over high heat until smoking. Add the oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don’t move the pieces) for about 60 seconds until browned on one side. If the wok is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the Shaoxing wine around the rim of the wok to deglaze the wok then stir everything together using a bottom to top folding motion for about 30 seconds.

Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.

Stir up your slurry mix (the water and starch has probably separated by now) and add it into the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. All of the pea pods should be bright green by now. Don’t overcook or you precious pea pods will become limp and turn yellow!

Plate and serve immediately with steamed rice.