Canton Chicken And Snow Peas Recipe

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Canton Chicken and Snow Peas

Kitchen Crew


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1 1/2 lb
chicken breast, boneless and skinless, cut in chunks
dried mushrooms
2 tsp
soy sauce
2 tsp
3 1/2 Tbsp
salad oil
1 small
minced garlic clove
1/2 c
bamboo shoots, sliced
1/4 lb
snow pea pods, trimmed


1/2 c
1 Tbsp
dry sherry
2 Tbsp
oyster sauce
1/4 tsp
1 tsp
sesame oil
1 Tbsp


1Cover mushrooms with warm water, let stand for 30 minutes, then drain.

2Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.

3In a bowl, combine soy, cornstarch, sherry, water and pepper.

4Add chicken and toss to coat, then stir in 1 1/2 teaspoon of the oil and let stand for fifteen minutes to marinate.

5Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.

6Place a wok or wide frying pan over high heat.

7When pan is hot, add 2 tablespoon of the oil.

8When oil begins to heat, add garlic and stir once.

9Add chicken and stir-fry until chicken is opaque (about 3 minutes).

10Remove chicken from pan.

11Add remaining 1 tablespoon oil to pan.

12When oil is hot, add mushrooms and bamboo shoots.

13Stir-fry for one minutes, adding a few drops water if pan appears dry.

14Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry.

15Return chicken to pan.

16Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.

17Variations: Cashew or Almond Chicken - first toast 1/2 cup cashews or blanched almonds in 1 tablespoon salad oil over medium-low heat until golden; remove from pan and set aside.

18Stir in nuts just before serving.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy