Chinese Chicken and Snow Peas

Molly

ingredients

3/4 chicken meat (boneless, skinless chicken breasts are good)
Marinade:
1 tablespoon light soy sauce
1/2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon Asian sesame oil
1 1/2 teaspoons cornstarch
Sauce:
1/3 cup water
1 1/2 tablespoons oyster sauce
1 1/2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
Other:
6 - 8 ounces snow peas (mangetout)
1/4 -1/2 teaspoon salt, as desired
peanut or vegetable oil (canola is good) for blanching the chicken and stir-frying

1
1. Cut the chicken meat into large cubes. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 - 30 minutes.
2
2. While the chicken is marinating, prepare the sauce and ingredients. In a small bowl, combine the sauce ingredients, whisking in the cornstarch. String the snow peas, rinse and pat dry with paper towels.
3
3. Heat the wok and add 1 1/2 cups oil. When the oil is hot, add the chicken cubes. Blanch in the hot oil for about 30 seconds, using a spatula or long cooking chopsticks to separate the chicken cubes. Remove the chicken cubes and drain.
4
4. Remove all but 2 tablespoons oil from the wok. Add the salt. Add the snow peas. Stir-fry until the snow peas turn bright green (about 2 minutes).
5
5. Add the chicken back into the pan. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. When the sauce thickens, mix everything together. Heat through and serve hot.