Ingredients
Scale
- 2 chicken breast fillets or equivalent in thighs
- 2 tablespoons light soy sauce divided
- 2 teaspoons tapioca (or corn or potato) starch, divided
- 1/2 teaspoon sesame seed oil
- 1 tablespoon oyster sauce
- 1/4 cup chicken broth
- 1/2 teaspoon sugar
- 2 to 3 tablespoons cooking oil
- 1 cup snow peas trimmed
- 1/4 cup julienned carrot
- 2 cloves garlic minced
Instructions
- Wipe the chicken fillets with paper towels. Cut into bite-size pieces. Place in a bowl. Add a tablespoonful of soy sauce, half of the starch and all of the sesame seed oil. Mix well. Set aside.
- In a small bowl, make the sauce by stirring together the remaining soy sauce, starch, chicken broth, oyster sauce, and sugar.
- Heat a tablespoonful of oil in a wok or frying pan. Stir fry the snow peas and carrot strips for 30 seconds. Transfer to a plate.
- Heat more cooking oil in the wok or frying pan. Spread the chicken pieces in a single layer. Cook for 2 minutes then flip them over and cook for 1 minute.
- Add the garlic to the chicken. Stir everything up and cook, stirring often, for 1-2 minutes.
- Add the vegetables to the chicken.
- Stir the sauce and pour into the pan. Stir fry for another 30 seconds or just until the sauce is thick and coats every piece of chicken and vegetable.
-
Serve the chicken snow peas stir fry with hot rice.
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 5.3 g
- Sodium: 417 mg
- Fat: 8.6 g
- Carbohydrates: 38.9 g
- Protein: 15.9 g
- Cholesterol: 10.7 mg