CRISPY CHICKEN AND SNOW PEA STIR-FRY

CRISPY CHICKEN AND SNOW PEA STIR-FRY

Deliciously Moorish, this recipe uses free range chicken tenders shallow fried until crisp and stir-fried with snow peas and a Thai style dressing.

30 Minutes. A dish even the fussiest of eaters will love.

Serves 2.

Ingredients
400g free range chicken tenders
100g snow peas
1 sachet cornflour (70g)
1 free range egg
1 spring onion
1 sachet rice
½ tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ tablespoon kecap 

Cook rice
Using absorption method, cook rice. Place the rice in a saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes.

Coat chicken
Place cornflour in one bowl. Whisk egg in another bowl. Coat chicken in egg mixture first then cornflour. Place on a plate.

Cook chicken
Bring a frying pan or wok to a high heat with .5cm of olive oil. Shake off excess cornflour before you place the chicken into the pan, making sure you don’t overcrowd the pieces. Turn chicken once golden (approx. 3 minutes on each side). Remove from pan and set aside on paper towel. Repeat with remaining chicken.

Cook snowpeas
Top and tail the snow peas. Wipe the wok or pan clean and bring back to a high heat. Add the snow peas and stir-fry for 1 minute. Toss through the fish sauce, oyster sauce, soy sauce, kecap and crispy chicken pieces. Coat well then remove from heat.

To serve
Spoon rice into bowls and top with chicken, veg and extra sauce from the pan. Finish with finely sliced spring onions.

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October 19, 2016 by Timothy Ryder
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