Canton Chicken and Snow Peas
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chicken breast, boneless and skinless, cut in chunks
minced garlic clove
bamboo shoots, sliced
snow pea pods, trimmed
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper.
Add chicken and toss to coat, then stir in 1 1/2 teaspoon of the oil and let stand for fifteen minutes to marinate.
Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoon of the oil.
When oil begins to heat, add garlic and stir once.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add remaining 1 tablespoon oil to pan.
When oil is hot, add mushrooms and bamboo shoots.
Stir-fry for one minutes, adding a few drops water if pan appears dry.
Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry.
Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.
Variations: 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.
Stir in nuts just before serving.