2/3 chicken breasts, boneless, skinless, cut into 1x5 cm strips (200g)
1-1/3 cup snow peas
1 green pepper, cut into thin strips
1 onion, coarsely chopped
2 cloves garlic, minced or pressed
2 tbsp sherry (optional)
2 tbsp cornstarch
2 tbsp soy sauce, low-sodium
2 tsp sugar
4 slices of gingerroot (6g)
3 tbsp canola oil
salt and ground pepper
Slice the chicken breast into strips. Mix with the soy sauce, sherry, cornstarch, sugar and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
Preheat the oven to the lowest setting.
Prepare the vegetables. Heat 1/2 to 1 tbsp of oil in a frying pan or wok. Add the garlic, onion and pepper, cook 2-3 minutes until they start to soften, then set aside on a warmed serving plate in the oven.
Add 1/2 to 1 tbsp of oil to the frying pan. Add some salt, and then immediately add the snow peas. Stir constantly for 2-3 minutes since they cook very quickly. Put the snow peas on the plate with the other vegetables. Keep the plate warm.
In the same wok, add the remaining oil and the marinated chicken. Reserve the remaining marinade. Stir constantly over medium heat 7-8 minutes until the meat is almost cooked. Then put the vegetables back into the work, add the remaining slices of ginger plus the reserved marinade. Cook another 2 minutes. Add salt and pepper to taste then serve.
Note: Hal liked the chicken but did not like the vegetables. I swear that man would live on canned peas and creamed corn if I let him. Next time I make this I will switch out the veg for ones he likes. Plus I don't understand all the layering of cooking in this recipe. Next time I will try partially cooking the meat, then adding the vegetables and near the end adding the reserved marinade. It just seems to me this recipe has unnecessary stages.