Chestnut & Pea Chicken Recipe
Chicken breast, seasonal peas, water chestnuts, and carrots wok-tossed in a delicate white ginger garlic sauce
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Ingredients
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Main Ingredients
Marinade
Sauce (white ginger-garlic sauce)
Aromatics & Cooking
Method
Main Ingredients
Prepare chicken
Trim excess fat from the chicken breasts and slice them thinly across the grain into 1/4-inch slices. Pat dry with paper towels.
Prepare vegetables
If using fresh peas, blanch them in boiling water for 30 seconds then shock in ice water and drain. If using frozen, ensure they are thawed. Drain and pat dry. Drain and slice the water chestnuts if not pre-sliced. Peel and thinly slice carrots on the bias into 1/8-inch slices. Slice green onions, keeping whites and greens separate.
Marinade
Marinate chicken
In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch and 1 teaspoon ground white pepper. Add the sliced chicken and toss to coat thoroughly. Let sit 10–15 minutes while you prepare the sauce and vegetables.
Sauce (white ginger-garlic sauce)
Make the sauce
In a small bowl whisk together 3 tablespoons low-sodium chicken broth, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon minced fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil and 1 teaspoon cornstarch until smooth. Set aside.
Aromatics & Cooking
Cook chicken
Add the marinated chicken in a single layer (work in batches if necessary) and sear without moving for 20–30 seconds to get color, then stir-fry 1–2 more minutes until chicken is about 80% cooked through. Remove chicken to a plate and keep warm.
Stir-fry vegetables
Return the wok to high heat, add a touch more oil if dry, add the white parts of the green onions, sliced carrots and stir-fry 60–90 seconds until carrots begin to soften. Add peas and water chestnuts and toss 30–45 seconds to heat through.
Combine and finish
Return the chicken to the wok, stir to combine with the vegetables. Give the prepared sauce a quick whisk (cornstarch may settle) and pour it into the wok. Stir constantly for 30–60 seconds as the sauce heats and thickens and coats the chicken and vegetables. Adjust seasoning with up to 1 teaspoon salt and 1/4 teaspoon ground white pepper to taste. Stir in the green parts of the green onions right before removing from heat.
Serve
Transfer to a serving plate and serve immediately over steamed rice or noodles.