Stir-Fried Chicken Breast with Snap Peas
A light, silky quick stir-fry with tender chicken and crisp, sweet pea pods.
Ingredients
chicken breast (washed and cut into strips)
400 g
eggs (strain out the yolks and reserve the egg whites)
2
sugar snap peas (washed, with the ends and tough stems removed)
to taste
carrots (peeled, washed, and sliced)
to taste
scallions (washed)
2
ginger (peeled, washed, and sliced)
1 small piece
garlic
8 cloves
dried chili peppers
5
cornstarch (for marinating the chicken)
to taste
salt
to taste
MSG
to taste
cooking oil
to taste
Instructions
1
Prepare the ingredients
Wash the sugar snap peas and trim off the ends and tough stems. Peel, wash, and slice the ginger and carrots.
2
Separate the egg whites
Crack the eggs into a bowl, strain out the yolks, and reserve the egg whites.
3
Marinate the chicken
Wash the chicken breast and cut it into strips. Place it in a bowl with the egg whites, salt, and cornstarch, then mix by hand until evenly coated. Marinate for 15 minutes.
4
Stir-fry the chicken
Heat the cooking oil in a wok or pan. Add the chicken and stir-fry until it changes color, then remove it and drain off the excess oil.
5
Finish the stir-fry
Heat the remaining oil and sauté the ginger until fragrant. Add the snap peas, carrots, salt, and MSG, then stir-fry over high heat until cooked. Return the chicken to the pan and toss everything together.
