This Stir-Fried Snowpeas with Chinese-Flavoured Chicken 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.
Stir-Fried Snowpeas with Chinese-Flavoured Chicken Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
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.
Transfer vegetables to serving plates. Slice chicken and place on top of vegetables. Top with tendrils and serve.
