Difficulty: Easy - for beginners
4 t low sodium soy sauce
4 t dark sesame oil
1 T rice wine, dry Sherry or rice vinegar
1 lb skinless boneless chicken breast, cut into 1-in cubes
1/2 c low sodium chicken broth
2 t cornstarch
1 T veg oil
1 T minced fresh ginger
1 T minced garlic
4 green onions, sliced
4 oz snow peas or sugar snap peas, trimmed (about 1 c)
1 can (14oz) baby corn, drained and rinsed
red pepper flakes to taste (optional)
1. In med. bowl mix 2 t each soy sauce & sesame oil with the wine. Add chicken and marinate at least 30 min. In a small bown combine broth, cornstarch & remaining 2 t each soy sauce and sesame oil, set aside.
2. In a 12-in nonstick skillet, heat veg oil over moderately high heat. Add ginger, garlic, green onion and stir fry 30 seconds. Add chicken and stir fry 2-3 min or until no longer pink in the outside. Add the pea pods & corn and stir fry 2 min more.
3. Add the cornstarch-broth mixture, lower heat and simmer, stirring 2-3 min or until sauce is slightly thickened and chicken is thoroughly cooked through. Add red pepper flakes if more heat is desired.
4. Serve over rice or rice noodles.