Stir-Fried Chicken with Snow Peas
Basmati Rice
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
As this is the only celery I used this week I listed it as optional. I had a bit left... The water chestnuts add a nice crunch. I used both red and yellow tomatoes.
Stir-Fried Chicken with Snow Peas (Mangetout)
Total time: 25 minutes
A lighter, fresher stir-fry, with snow peas, cherry tomatoes and water chestnuts. Add the tomatoes, left whole, at the last minute. They'll cook very quickly.
Ingredients:
- 2 chicken breasts
- 4oz (120gr) snow peas (mangetout)
- 4oz (120gr) cherry or grape tomatoes, any color
- 4oz (120gr) water chestnuts 1 small can or tin
- 1 medium onion
- 2 ribs celery optional
- 2 cloves garlic
- 2 tsp minced, fresh ginger
- 2 tsp olive oil
- 2 tsp soy sauce
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs cornstarch (corn flour, maizena)
- 1 tbs sherry
- 1 tbs water
- Basmati rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Basmati Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock, cover and cook rice for length of time on package.
- Stir-Fry:
- Cut chicken into bite-size pieces.
- Mince garlic.
- Peel a small section of ginger, cut into thin slices, then mince.
- Cut onion into quarters, lengthwise, then slice thinly.
- Trim snow peas and cut in half at an angle.
- Open and drain water chestnuts, slice.
- Slice celery at an angle.
- Heat oil in large skillet. Add onion and sauté 3 minutes.
- Add garlic, ginger, snow peas, water chestnuts, celery and sauté 5 minutes longer.
- Remove vegetables to a plate.
- Add chicken to skillet and sauté 5 minutes.
- Add soy sauce, stock, cover and simmer 5 minutes.
- Uncover, return vegetables to skillet and increase heat.
- To finish:
- Dissolve cornstarch in sherry and water.
Add to skillet and stir until thickened.
- Add the cherry tomatoes and stir well.
- Remove from heat and cover and let rest for a minutes or two to finish the tomatoes.
- Spoon over rice and serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid
Start to cook rice
Slice onion
Mince garlic
Mince ginger
Trim, cut, pea pods
Cut chicken
Drain water chestnuts, slice
Slice celery
Dissolve cornstarch in soy sauce |
Heat oil in skillet or wok
Add onions, stir-fry
Add all vegetables, stir-fry
Remove vegetables
Add chicken, stir-fry
Add soy sauce, stock, cover, simmer
Uncover, increase heat, return vegetables
Add cornstarch, stir until thickened
Add tomatoes, stir, cover, remove from heat
Fluff rice
Arrange rice on platter
Spoon chicken/vegetables on top
Serve |