Stir Fried Chicken with Asian Vegetables

IMG_0132 stiry fry chicken with vegetables and ginger and honey

This Asian inspired chicken stir-fry dish has the taste of syrupy honey and spicy ginger paired with savory-sweet oyster sauce and aromatic Chinese five-spice.The addition of snow peas brightens the color of the dish and adds a little snap and makes this a one-skillet meal. Just note that in preparation, the chicken marinates for 15 minutes before cooking, making it is a good time to prep the snow peas. For a complete meal, serve this dish with steamed rice.

Serves 4

INGREDIENTS:

For the Chicken:

¼ cup oyster sauce

3 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon honey, plus more to serve

1 teaspoon Chinese five-spice powder

Kosher salt, to taste

Freshly ground black pepper, to taste

1½ pounds boneless, skinless chicken breasts, cut crosswise into thin slices

5 inch piece fresh ginger, peeled and thinly sliced

2 tablespoons grapeseed or other neutral oil

4 ounces snow peas, trimmed

2 ounces baby corn

2 ounces julienned carrots

For Serving:

Steamed Rice

DIRECTIONS:

In a medium bowl, whisk together the oyster sauce, sherry, soy sauce, honey, five-spice and ½ teaspoon pepper. Stir in the chicken and ginger. Let stand at room temperature for 15 minutes.

snow-pea-honey-stir-fried-chicken-step-1

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Using a slotted spoon, add the chicken and ginger to the skillet in an even layer; reserve the marinade. Cook without stirring until lightly browned and the drippings at the edges of the pan are deeply caramelized, about 3 minutes.

Add the snow peas, corn, carrots and reserved marinade, then cook, stirring and scraping up any browned bits, until the peas are crisp-tender and the chicken is opaque throughout, another 3 minutes. Taste and season with salt and pepper.

Serve drizzled with additional honey, if desired.

COOK’S NOTES:
Do not add the chicken to the skillet until the oil begins to smoke. A very hot pan achieves quick browning and liquid reduction without overcooking the lean chicken breast.

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