Stir-Fried Snowpeas with Chinese-Flavoured Chicken. This dish packs a flavour punch, with its crunchy snow peas and spicy Chinese-inspired sauce. Vegetarians can try substituting the chicken that sits atop the dish with tofu.
1/3 cup soy sauce
2 tbsp honey
1 tbsp sesame oil
2 tsp cornflour
2 chicken breast fillets
1 tbsp vegetable oil
3 spring onions, thinly sliced
2 garlic cloves, crushed
3cm piece ginger, peeled, grated
1 long red chilli, deseeded, finely sliced
150g snow peas, trimmed, halved lengthways
150g sugar snap peas, trimmed
1 red capsicum, deseeded, quartered, cut into thin strips
1/3 cup oyster sauce
pea tendrils, to serve
1 Combine soy, honey, 2 tsp sesame oil and cornflour in a ceramic bowl. Add chicken breasts and stir until well combined. Stand for 1 hour.
2 Preheat oven to 180ºC. Heat 2 tsp of vegetable oil in a non-stick frying pan over a medium-high heat. When hot add chicken breast and cook for 2 minutes on each side or until golden. Transfer pan to oven and cook for 10 minutes or until chicken is cooked through. Transfer to a plate and cover.
3 Heat a wok over high heat. When hot, add remaining vegetable oil and swirl around wok. Add onion and stir-fry for 2 minutes or until softened. Add garlic, ginger and chilli. Cook for 1 minute. Add snow peas, sugar snap peas and capsicum. Cook for 1 minute. Add 2 tbsp of water, cover and cook for 2 minutes or until tender. Add oyster sauce and remaining sesame oil. Toss until heated through.
4 Transfer vegetables to serving plates. Slice chicken and place on top of vegetables. Top with tendrils and serve.