Ingredients
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1/4 cup honey
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2 tablespoons shao hsing (Chinese cooking wine, see note)
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3cm piece fresh ginger, finely grated
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1 tablespoon oyster sauce
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1/4 teaspoon sesame oil
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500g chicken thigh fillets, trimmed, cut into 2cm pieces
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150g snow peas, trimmed
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2 tablespoons vegetable oil
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2 tablespoons sesame seeds
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1 tablespoon soy sauce
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Snow pea tendrils, to serve (optional)
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Steamed jasmine rice, to serve
Method
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1Combine honey, wine, ginger, oyster sauce and sesame oil in a glass or ceramic bowl. Add chicken. Stir to coat. Cover and refrigerate for 1 hour, if time permits. Slice snow peas in half, diagonally.
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2Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat twice with more oil and chicken. Carefully clean wok with paper towel.
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3Add remaining oil to wok over high heat. Swirl to coat. Add snow peas. Stir-fry for 1 minute or until bright green. Return chicken to wok. Add sesame seeds and soy sauce. Stir-fry for 1 minute or until heated through. Top with snow pea tendrils (if using) and serve with rice.
Source: taste.com.au
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