Homemade Chinese Chicken with Snow Peas
How to make an improve homemade version of the classic Chinese takeout dish.
Ingredients
The meat
- 2 pounds skinless boneless chicken breast or thighs, cut into bite sizes pieces
- 3 tablespoons cooking oil sunflower, grapeseed, canola
- kosher salt
The veggies
- 8-10 ounces of snow peas removed strings if needed
- 1 can around 8 ounces of water chestnuts, drained, and sliced
- kosher salt
- 1 tablespoon flour or corn starch
The sauce
- 1 cup chicken stock or broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon Chinese 5 spice powder
- 2 tablespoons champagne or white wine vinegar
- 1 teaspoon toasted sesame oil
- 4 cloves of garlic minced
- 1 tablespoon of grated fresh ginger
- white or black sesame seeds optional
Instructions
- Heat up a large saute pan or wok over high heat. Add 3 tablespoon of oil
- Once hot, add the chicken. Season liberally with kosher salt.
- Stir frequently to make sure each piece is evenly cooked
- While your waiting for the chicken to cook, mix together all the ingredients of the sauce.
- Once the chicken is cooked all the way through, remove to a plate.
- Add the snow peas and water chestnuts. Season with salt. Add more a little more oil if needed. Cook until the peas are brighter in color with some bite left to them about 2 to 4 minutes.
- Sprinkle the flour or corn starch over the peas and water chestnuts.
- Add the sauce, stirring to cover all the veggies.
- Add the chicken back in.
- Cook until the sauce has thickened, a couple of minutes.
- Sprinkle with sesame seeds and serve over rice.