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Ingredients
2 skinless chicken breast, thinly sliced
snow peas
1 tablespoon garlic, minced
2 tablespoons ginger, minced
3 tablespoons Wok Mei All Natural Oyster Sauce - gluten free
3 tablespoons San J Tamari Soy Sauce - gluten free
2 tablespoons Clabber Girl Corn Starch - gluten free
¾ cup Swanson Chicken Broth - gluten free
1 tablespoon dry sherry
1 egg white
3 tablespoons vegetable oil
3 green onions. thinly sliced
6 asparagus, thinly sliced
12 cherry tomatoes, halves
2 teaspoons sesame oil
pinch of salt
pinch of sugar
1 tablespoon toasted sesame seeds for garnish
Instructions
- In a medium bowl, combine chicken, egg white, 1 tablespoon of cornstarch, and sherry. Refrigerate for about 1 hour.
- In a medium bowl combine the broth, 1 tablespoon corn starch, sherry, soy sauce, oyster sauce, and 2 teaspoons sesame oil.
- Stir until corn starch dissolves.
- Heat 1 tablespoon of oil in the wok or cast iron pan over medium high heat. Add the chicken and cook until opaque about 2 minutes. Transfer the chicken to a plate.
- Clean the wok then add 2 tablespoons of oil. Sauté the garlic and ginger until fragrant. Add the vegetables starting with the one that cooks the longest.
- Cook until crisp-tender. Add a pinch of salt and sugar then the chicken and sauce. Stir until sauce is thick and vegetables are cooked through, about 3 minutes. Garnish with green onions and sesame seeds. Serve
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