|a saucy dish best served over rice|
what you need:
- 3 boneless skinless chicken breasts
- 3 cups or so of snow peas
- 5 round slices of fresh ginger root
- 2 tbsp finely diced ginger root
- 1/2 cup chicken stock
- 1 tbsp corn starch, dissolved in about 1/4 cup water
- 1 medium onion
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 3 dashes of Worcestershire sauce
- 2 tbsp canola oil
- 1 tsp sesame oil
- *optional - 3 dried red chilies
what to do:
- Slice raw chicken breast into about 1/3" thick strips, about 2-3" in length. Marinate in a bowl with the soy sauce, rice wine vinegar, brown sugar, Worcestershire sauce and diced ginger. Store in fridge, for at least 2 hours (up to 12 hours) and the chicken should soak up most of the marinade.
- Slice onion roughly into long strips. Remove rough ends of snow peas and wash thoroughly.
- In a pan on medium, heat up canola oil and sesame oil. Add the dried red chilies and cook until blackened. Add the ginger slices and onions - cook until onions are softened but not browned.
- Add sliced chicken and be sure not to overlap the strips. Be sure to flip them to get even cooking on both sides, about 5 min each.
- Once the chicken doesn't look raw on the outsides anymore, deglaze the pan by adding the chicken stock. If it looks like you need more sauce, add a little more chicken stock.
- Once the liquid comes to a gentle simmer, turn it down and add the snow peas. Cook for about 2-3 more minutes then add the water with the cornstarch. Stir to thicken the sauce. Give your sauce and chicken a taste - add more soy sauce (1 tsp at a time) if it isn't salty enough.
- Serve hot on top of rice (or noodles, or any starch you like) - enjoy!