Stir-Fried Ginger Chicken with Snow Peas

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 2 tbsp cornstarch (For coating the chicken and thickening the sauce)
• 8 oz snow peas (Trimmed)
• 2 tbsp fresh ginger (Finely grated or minced)
• 2 cloves garlic (Minced; optional but recommended)
• 0.25 cup soy sauce (Regular or reduced-sodium)
• 2 tbsp oyster sauce
• 2 tbsp Shaoxing wine (Dry sherry may be substituted)
• 1 tbsp granulated sugar
• 3 tbsp neutral cooking oil (Such as grapeseed, canola, or peanut oil)
• kosher salt (To taste; use less if using regular soy sauce)
• steamed jasmine rice (For serving)

Steps

1. 1

   In a medium bowl, combine the soy sauce, oyster sauce, Shaoxing wine, sugar, and the remaining cornstarch. Whisk until smooth, then set aside. Stir the mixture again immediately before using because the cornstarch will settle on the bottom.

2. 2

   Pat the chicken dry and cut it into bite-size pieces. Toss it with the cornstarch and a small pinch of salt until evenly coated.

3. 3

   Heat a large wok or 12-inch skillet over high heat until very hot. Add about half of the oil and swirl to coat the pan.

4. 4

   Add the chicken in a single layer. Cook without disturbing for about 2 minutes, then stir-fry for 2 to 3 minutes more, until lightly browned and nearly cooked through. Transfer the chicken to a plate.

5. 5

   Add the remaining oil to the hot wok. Add the snow peas and stir-fry for 2 minutes, until bright green and crisp-tender.

6. 6

   Add the ginger and garlic to the wok. Stir-fry for about 30 seconds, until fragrant, taking care not to let the garlic burn.

7. 7

   Return the chicken and any accumulated juices to the wok. Stir the sauce mixture thoroughly, pour it into the pan, and toss to coat everything.

8. 8

   Bring the sauce to a full simmer and cook for 1 to 2 minutes, stirring constantly, until the cornstarch thickens the sauce and the chicken is cooked through to 165°F (74°C).

9. 9

   Serve immediately with steamed jasmine rice.

Notes

The page excerpt states that garlic is an optional but worthwhile addition. Stir the sauce immediately before adding it, and bring it to a full simmer so the cornstarch thickens properly. The source lists 4 servings and a 30-minute cook time, but does not expose the complete member-only ingredient list or method; quantities and detailed steps here are culinary estimates rather than a verbatim extraction.

Nutrition per serving

• main
• stir-fried
• quick
• chicken
• high-heat cooking
• dairy-free
• rice pairing