Chicken With Sugar Snap Peas And Walnuts
- 2 tsp soy sauce
- 2 tsp cornstarch
- 1 lb chicken thighs, cut into strips
- 2 tbsp vegetable oil
- 8.75 oz sugar snap peas, trimmed
- 4.5 oz baby sweet corn, halved lengthwise
- 8 None spring onions, cut into 4 inch pieces
- 1/2 cup walnut halves
- 2 cloves garlic, finely chopped
- 1 tbsp chili bean paste
- None None steamed rice, to serve
- Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
- 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.
- 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)