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1 package frozen snow peas (10-oz/275 g) 1
2 whole chicken breasts, skinned and boned 2
1 tsp cornstarch 5 mL
1/4 cup sherry 60 mL
2 tbsp vegetable oil 30 mL
3 tbsp water 45 mL
1/2 cup blanched slivered almonds 125 mL
3 tbsp soy sauce 45 mL
salt & pepper, to taste
Remove frozen snow eas from package, and let thaw at room temperature for 30 minutes. Pat thoroughly dry with paper toweling.
Cut chicken breast into bite-size cubes, and place in a glass bowl.
Mix cornstarch with sherry, and pour over chicken. Let stand at room temperature for 30 minutes. Stir occasionally.
Heat the oil in a heavy skillet. Add chicken, and cook, stirring until each piece is white.
Add snow peas to skillet, and stir until coated with oil. Add water, cover, and cook for about 1 minute, until crisp-tender. Add almonds and soy sauce. Cook for 1/2 minute more. Add salt and pepper as needed.
Serve over steamy hot cooked rice or flat noodles.
2 whole chicken breasts, skinned and boned 2
1 tsp cornstarch 5 mL
1/4 cup sherry 60 mL
2 tbsp vegetable oil 30 mL
3 tbsp water 45 mL
1/2 cup blanched slivered almonds 125 mL
3 tbsp soy sauce 45 mL
salt & pepper, to taste
Remove frozen snow eas from package, and let thaw at room temperature for 30 minutes. Pat thoroughly dry with paper toweling.
Cut chicken breast into bite-size cubes, and place in a glass bowl.
Mix cornstarch with sherry, and pour over chicken. Let stand at room temperature for 30 minutes. Stir occasionally.
Heat the oil in a heavy skillet. Add chicken, and cook, stirring until each piece is white.
Add snow peas to skillet, and stir until coated with oil. Add water, cover, and cook for about 1 minute, until crisp-tender. Add almonds and soy sauce. Cook for 1/2 minute more. Add salt and pepper as needed.
Serve over steamy hot cooked rice or flat noodles.
