Tuesday, October 20, 2009
Chinese Chicken and Snow Peas over Ginger Rice
This is another recipe inspired by my dad. He will often make this using shrimp instead of chicken or with bell peppers instead of snow peas. I can't eat bell peppers and I don't have shrimp so this will have to do!
Chinese Chicken and Snow Peas
2 boneless, skinless chicken breasts
2 tsp baking soda
2 tbsp gluten free oyster sauce
2 tsp gluten free soy sauce
2 tsp minced ginger
1 tsp minced garlic
1/4 tsp ground white pepper
1/3 cup fresh chicken broth
1 tsp sucanat
1 tbsp rice wine vinegar
1/4 tsp sesame oil
1 tsp corn starch
1/4 cup cashews
1 1/2 cup snow peas, washed and trimmed
1/2 small onion, diced medium
1/2 can sliced water chestnuts
1. Place chicken in a shallow bowl and coat well with baking soda. Let rest for 15 minutes.
2. While chicken is resting, combine sauce ingredients in a small bowl. Mix well and set aside.
3. Rinse chicken well and pat dry. Cut into small cubes. Place chicken in a bowl and coat with 1/4 of the sauce mixture. Marinate for at least 30 minutes.
4. While chicken is marinating, blanch snow peas. Heat 1-2 cups water in wok over medium high heat. Fill a bowl with water and ice and set aside. When wok water is boiling, toss snow peas in and leave for 30-60 seconds. Remove immediately with a slotted spoon and place them in the bowl of ice water to stop the cooking process. Remove from ice bath and set snow peas aside until ready to use.
5. After 30 minutes of marinating the chicken, heat a small amount of peanut or sesame oil in a wok over medium high heat.
6. Add marinated chicken and stir fry until meat is nearly cooked. Remove from wok and set aside.
7. Add onion to wok and stir fry for 2-3 minutes until onions are slightly translucent. Reduce heat to medium.
8. Add chicken back to the wok along with the snow peas, cashews and water chestnuts. Stir together.
9. Pour remainder of sauce over stir fry and mix well to coat. Stir and simmer until sauce is thickened, chicken is cooked through and vegetables are tender crisp.
10. Serve over Ginger Rice.
If you are in a time crunch, skip the baking soda step. The baking soda helps make the chicken tender by breaking down the tissues, sort of like brining. It isn't absolutely necessary though.