Stir-Fry Chicken and Snow Peas
* 4 tsp cornstarch, divided
* 2 tbsp soy sauce
* 1 lb boneless, skinless chicken breast, cut into strips
* 1/2 C chicken stock
* 2 tbsp high heat oil
* 2 C celery, thinly sliced diagonally
* 2 C snow peas, whole
* 1 C carrots, thinly sliced diagonally
* 1 large onion, halved and thinly sliced
* 2 cloves garlic, minced
* 2 tbsp water
* 2 tbsp almonds, toasted and sliced
* hot cooked rice for serving
1. Place 3 tsp of the cornstarch, all the soy sauce, and the chicken into a bowl and toss to coat the chicken.
2. Stir the chicken stock and remaining cornstarch together until well blended and set aside.
3. Heat the oil in a wok, add the chicken and stir fry on high heat for 4 minutes.
4. Remove the chicken, set aside.
5. Add all the vegetables to wok and fry on high heat 1 minute.
6. Pour in the water, the broth mixture, and cooked chicken and cook until the vegetables are tender. You may want to put the cover on your wok for a minute to tenderize the vegetables.
7. Top with almonds and serve over rice.
Even though this is a relatively simple recipe, people who have never cooked with a wok sometimes get nervous making a stir fry dish. It's usually the high heat that intimidates most cooks who are new to this method.
You've got to get your wok screaming hot in order for any stir fry to turn out right. Turn on your range hood before you start because you will be enveloped in steam.
Besides being afraid to get the wok hot enough, some people who are new to stir fry cooking use the wrong oil. This will result in smoking and burning which naturally results in the cook turning the heat down and the stir fry getting soggy. There are only a few oils that are high-temperature oils good for stir frying; refined peanut oil, refined canola oil, refined corn, and refined safflower oil. You'll notice olive oil is not recommended.