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
- 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.