Stir-fried Chicken with Ginger and Snow Peas

A Chinese recipe found in “Harrods Cookery Book”
published in 1985

Stir-fried Chicken with Ginger and Snow Peas

The secret of success when stir-frying is organization. Having all the ingredients prepared and close at hand is essential, as the actual cooking time is surprisingly quick. Snow peas add color and a crunchy texture to this delicious Chinese dish.

Serves 4

3 boneless chicken breasts, skinned
and cut into 1-inch squares
1 1/4 cups peanut oil
2 teaspoons finely chopped fresh ginger root
1/4 cup finely chopped scallions
1 large clove garlic, nely chopped
1 1/2 cups thinly sliced mushrooms
1/2 lb snow peas
1 egg white, beaten
1 tablespoon cornstarch
2 teaspoons light soy sauce
2 teaspoons rice wine or medium-dry sherry
2 tablespoons light soy sauce
3 tablespoons rice wine or medium-dry sherry
1 teaspoon sugar
1 teaspoon cornstarch


[1] Mix the marinade ingredients together and pour over the chicken. Marinate for 30 minutes. Mix all the sauce ingredients together and set aside. Preheat a wok over high heat and add the peanut oil. When the oil is smoking hot, stir-fry the chicken for 2 minutes. Place a sieve over a bowl and pour in the chicken and all of the oil.

[2] Return 3 tablespoons of the oil to the wok, and stir-fry the ginger, scallions, and garlic for 30 seconds. Add the mushrooms and stir-fry for 30 seconds. Add the snow peas and sauce and stir. Return the drained chicken to the wok and stir-fry for a further 1 minute. Garnish with scallions and serve at once with Chinese noodles.