Stir-fried Chicken Breast with Snow Peas and Carrots 荷蘭豆紅蘿蔔炒雞柳

A light and healthy stir-fry featuring tender chicken breast strips, crisp snow peas, and vibrant carrots, tossed in a savory garlic sauce.

Nutrition (per serving)

Ingredients

• 300g chicken breast, sliced into strips
• 150g snow peas, trimmed
• 1 carrot, peeled and julienned
• 2 cloves garlic, minced
• 5g ginger, minced
• 1 tbsp Shaoxing wine
• 1.5 tbsp light soy sauce (0.5 for marinade, 1 for sauce)
• 1 tbsp oyster sauce
• 0.5 tsp sugar
• 0.25 tsp white pepper (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tsp cornstarch (for sauce, mixed with 2 tbsp water)
• 2 tbsp vegetable oil
• 1 tsp sesame oil

Steps

1. Marinate chicken breast strips with light soy sauce, white pepper, cornstarch, and Shaoxing wine for 10 minutes.
2. Heat vegetable oil in a wok over high heat. Stir-fry marinated chicken until cooked through and lightly browned. Remove from wok and set aside.
3. Add the remaining vegetable oil to the wok. Sauté minced garlic and ginger until fragrant.
4. Add snow peas and julienned carrots. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Return the cooked chicken to the wok. Add light soy sauce, oyster sauce, sugar. Stir to combine.
6. Stir in the cornstarch slurry to thicken the sauce slightly. Drizzle with sesame oil. Serve immediately.

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