Chicken W/ Peapod Recipe

Prepare chicken

Slice chicken breasts across the grain into thin strips about 1/4-inch thick. Pat dry with paper towels.

In a bowl combine 3 tbsp soy sauce, 1 tbsp shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp black pepper. Add chicken strips, toss to coat, and let marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Trim the snow peas by removing tough strings if present. Julienne the carrot, mince the garlic and ginger, and thinly slice the green onions separating white and green parts. Keep vegetables ready to go because stir-frying is fast.

In a small bowl whisk together 1 cup chicken broth, 2 tbsp oyster sauce, 1 tsp dark soy sauce, and 1 tsp sugar. In a separate small bowl dissolve 2 tsp cornstarch in 2 tbsp of the broth mixture (or water) to make a slurry; set both aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat.

Cook chicken

Add half the marinated chicken in a single layer and stir-fry 1–2 minutes until the bottom sears, then stir another 1 minute until just cooked through but still tender. Remove to a plate and repeat with remaining 1 tbsp oil and remaining chicken. Return all chicken to the wok.

Add the white part of the sliced green onions, minced garlic and ginger to the wok with the chicken. Stir-fry 20–30 seconds until fragrant (do not burn).

Add the julienned carrot and snow peas. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Give the prepared sauce one quick stir, pour it into the wok, then immediately add the cornstarch slurry while stirring. Cook 1–2 minutes until sauce comes to a gentle boil and thickens to coat the chicken and vegetables. If sauce becomes too thick, add up to 2 tbsp water or broth to loosen.

Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper as needed. Drizzle 1 tsp toasted sesame oil over the finished dish and toss briefly.

Garnish with the remaining green parts of the sliced green onions and serve immediately over steamed rice or noodles.