(boneless, skinless chicken breasts are good)
MARINADE INGREDIENTS
- 1 1/2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon Asian sesame oil
- 1 1/2 teaspoons cornstarch
SAUCE FOR SESEME CHICKEN:
- 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
HOW TO PREPARE
Cut the chicken meat into large cubes.
Add the marinade ingredients,
adding the cornstarch last.
Marinate the chicken for 20 - 30 minutes.
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.
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.
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).
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.
