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

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)