Here is another quick week night meal for you guys. I have made this with beef and it is a favorite at our house, but I wanted to try it with chicken. With a couple of adaptations to the original recipe, this turned out great. I am now a lover of snow and snap peas. I love how crunchy they are! I also love that I was able to use chicken in this dish. Yum!
Oriental Chicken with Snow Peas
1-½ pounds chicken, fat trimmed, sliced very thin in strips
½ cups Low Sodium Soy Sauce
3 Tablespoons white wine
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger or 1/2 tsp ground ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Rice, cooked according to package (I used brown rice.)
In a bowl, mix together soy sauce, wine, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook until cooked through. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.