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.
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
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.
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.
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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Hello Again, Loyal Followers!
It has been a while since I lasted posted and the world has changed just a bit.
I am starting a new series of posts,here on On the Menu@ Tangie’s Kitchen, called “The Quarantine Kitchen Diaries”.
Given that the COVID-19 will soon have many of us teleworking or under self quarantine, and there seems to be panic at the supermarkets like at a disco and you feel overwhelmed about how and what you are going to eat because all of your favorite foods are out of stock….never fear, because the necessity of invention is here. Over the next few days or weeks or months I will be bringing to you recipes and tips about how to stay healthy in the time of COVID-19……Today is the beginning of the “Quarantine Kitchen Diaries”, where I will show you how to use canned foods, frozen foods and dry goods that will boost your immune system and provide you and your family with something good to eat.
The shelves of my pantry are always stocked with a sea of various canned goods. There’s everything from an assortment of beans to canned tomatoes. Other dry goods like pasta and rice and canned fish, like tuna, sardines and salmon are also kept on hand. In keeping these ingredients stocked in your kitchen pantry makes is easy for you to whip up a quick, budget-friendly dinner that you can make any night of the week.
From salmon cakes to a rich pasta sauce, canned pantry staples are the star ingredients in the recipes that I will be sharing with you in “The Quarantine Kitchen Diaries.
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