Velvet Chicken

Recipe Ingredients

1 cup	62g / 2.2oz	Chicken breast (large)
4 tablespoons	60ml	Cornstarch
100		Snow peas
2 tablespoons	30ml	Vegetable oil
1		Ginger - peeled, julienne
2		Scallions - in 2 cm pieces
4 tablespoons	60ml	Chicken stock
1 tablespoon	15ml	Light soy sauce
1/2		Lime - juice of
1 tablespoon	15ml	Fish sauce

Recipe Instructions

Bring a pan of water to the simmer. Slice the chicken into 1 cm slices and dust well with cornstarch. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture.

Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the snow peas and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.

Source:
Nancy Lam's Wok Wiz

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