173
Gluten Free Stir Fry Chicken with Snow Peas
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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. Saute 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
