1 lb. skinless, boneless chicken breast halves, cut crosswise into thin strips
3 1/2 Tbsp. peanut oil
1 tsp. baking soda
2 tsp. cornstarch
1 Tbs. oyster sauce
3/4 lb. (375 g.) sugar snap peas, halved crosswise on the diagonal
Cooked white/brown rice for serving
Soy sauce for serving
In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.
Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minutes without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.
Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a platter and serve right away with rice and soy sauce. Serves 4.
From William Sonoma
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