INGREDIENTS
Serves 2
1 ounce dry sherry
5 tablespoons soy sauce, divided
4 teaspoons sesame oil, divided
1/2 pound skinless, boneless chicken thighs, cut into thin strips
6 tablespoons peanut oil, divided
1 small white onion, peeled and thinly sliced
3 scallions, thinly sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups snow peas, julienned
1/2 cup chicken stock
2 tablespoons cornstarch dissolved in 2 tablespoons water
1. In a medium bowl, mix together the sherry, 3 tablespoons soy sauce, and 2 teaspoons sesame oil. Add the chicken and coat thoroughly in this mixture. Let marinate in the refrigerator at least 1 hour or up to overnight.
2. When ready, place 3 tablespoons peanut oil in a wok or cast-iron pan and heat over high heat until very hot. Add the chicken and stir-fry over high heat about 2 minutes. Transfer the chicken to a plate and set aside.
3. Wipe out the pan and add remaining 3 tablespoons peanut oil. Add the onion, scallions, garlic, ginger, and snow peas. Stir-fry about 1 minute.
4. Return the chicken to the pan. Add the remaining soy sauce and the chicken stock and bring to a boil. Let boil about 1 minute, then slowly stir in the cornstarch slurry until the sauce thickens. Turn off the heat, add the remaining sesame oil, and serve immediately.
MAKE IT SNAPPY
There are three keys to a successful stir-fry. First, you must have a very hot pan or wok. Second, you must have all the ingredients ready to go and organized. Third, you must be able to move quickly, because once it starts, it is a very quick process.