Chicken with Snow Peas - Stir-Fry
Recipe: #7437
May 16, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Alcohol, Vegetables, Garlic, Onions, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Brunch, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Electric Skillet, Marinate, Refrigerator, Skillet, Wok/Stir-Fry, Diabetic, Heart Healthy, High Fiber, Low Fat, No Eggs, Wine, Make it from scratch, Water more
"Great Stir Fry !!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274.5 g)
- Calories 710.8
- Total Fat - 67 g
- Saturated Fat - 20.6 g
- Cholesterol - 82.1 mg
- Sodium - 828.9 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 2.2 g
- Sugars - 4.5 g
- Protein - 12.8 g
- Calcium - 39.8 mg
- Iron - 1.4 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut chicken into 1 inch cubes. Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well. Stir in the chicken. Cover, refrigerate for 1 hour.
Step 2
Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
Step 3
In a heavy frypan or wok, heat oil over high heat until very hot but not smoking. Add chicken and stir-fry for 2 minutes. Remove chicken, set aside.
Step 4
Add garlic and ginger to pan, stir well,add onions, snow peas and water. Stir-fry for 2 minutes. Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot. Serve over rice or noodles.
Tips & Variations
No special items needed.
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