Serve with steamed rice. I use the green parts of the spring onions to stir through the steamed rice at the end of cooking.
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Ingredients
- 500 g chicken breast fillets cut into strips
- 3 tbsp groundnut oil
- 1 tsp bicarbonate of soda
- 2 tsp cornflour
- 2 tbsp oyster sauce
- 3 cm ginger cut into thin matchsticks
- 2 cloves garlic very thinly sliced
- 4 spring onions (white parts - see note above) sliced
- 200 g sugar snap peas halved on the diagonal
Instructions
- Toss the chicken strips with 1 tbsp of oil, cornflour and bicarbonate of soda. Cover and marinate in the fridge for half an hour.
- Heat a wok over a high heat, add the remaining groundnut oil. Spread the chicken into the pan, season with salt and do not stir for 1 minute. Stir the chicken for a couple more minutes. Stir in the oyster sauce, cook for 30 seconds then transfer with a slotted spoon to a bowl.
- Lower the heat under the wok, add the ginger, garlic and spring onions, stir fry for i minutes. Add sugar snaps and cook for a further 1 minute stirring all the time. Stir in the chicken and stir fry for 30 seconds. Tip onto a serving platter and serve with steamed rice.
Nutrition
Calories: 269kcalCarbohydrates: 6.3gProtein: 28.2gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5.9gTrans Fat: 0.01gCholesterol: 80mgSodium: 674.2mgPotassium: 576.6mgFiber: 1.4gSugar: 2gVitamin A: 581.1IUVitamin C: 32mgCalcium: 33.5mgIron: 1.6mg
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