Chicken With Sugar Snap Peas And Walnuts

  1. Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
  2. Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
  3. Serve with steamed rice.

soy sauce, cornstarch, chicken thighs, vegetable oil, sugar snap peas, baby sweet corn, spring onions, walnut halves, garlic, chili bean paste, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/25573 (may not work)

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