- 4 boneless and skinned chicken breasts
- 8 ounces snow peas
- 3 tablespoons vegetable oil, plus oil for deep frying
- 3 garlic cloves, finely chopped
- 1 inch piece of fresh ginger, freshly grated
- 5-6 scallions, cut into 1 1/2 inch lengths
- 2 teaspoons sesame oil
- boiled rice, to serve
For the Marinade
- 1 teaspoon corn starch
- 1 tablespoon light soy sauce
- 1 tablespoon medium dry sherry
- 1 tablespoon vegetable oil
For the Sauce
- 1 teaspoon cornstarch
- 2-3 teaspoons dark soy sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
Cut the chicken into strips about 1/2 to 1 1/2 inches. To make the marinade blend together the cornstarch and soy sauce. Stir in the sherry and oil. Pour over the chicken, turning the pieces over to coat evenly, and leave for 30 minutes.
Trim the snow peas and plunge into a pan of boiling salted water. Bring back to a boil and then drain and refresh them under cold running water.
To make the sauce, mix together the conrstarch, soy sauce, stock, and oyster sauce and set aside.
Heat the oil in a deep fryer. Drain the chicken strips and fry, in batches if necessary, for about 30 seconds to brown. Drain and transfer to a plate using a slotted spoon.
Heat 1 tablespoon of the vegetable oil in a wok and add the garlic and ginger. Stir-fry for 30 seconds. Add the snow peas and stir-fry for 1-2 minutes. Transfer to a plate and keep warm.
Heat the remaining vegetable oil in the wok, add the scallions and stir-fry for 1-2 minutes. Add the chicken and stir-fry for 2 minutes. Pour in the sauce, reduce the heat and cook until it thickens and the chicken is cooked through.
Stir in the sesame oil, and pour over the snow peas. Serve with boiled rice.