CHICKEN SNAP PEA STIR FRY

CHICKEN SNAP PEA STIR FRY
1 pound chicken breast tenders, cut into strips
3 1/2 tablespoons safflower oil
2 teaspoons cornstarch
1 teaspoon baking soda
sea salt
1 tablespoon oyster sauce
3/4 pound sugar snap peas, halved
soy sauce 
white rice
  • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
  • Cover and marinate 1 hour.
  • Remove from refrigerator 15 minutes before cooking.
  • Heat Wok or large frying pan over high heat.
  • Add remaining oil to pan.
  • When hot, add chicken and saute until golden.
  • Add salt.
  • Stir in oyster sauce.
  • Transfer to bowl and set aside.
  • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
  • Stir in chicken.
  • Serve over rice with soy sauce.
Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Related Posts Plugin for WordPress, Blogger...