Chicken with sugar snap peas

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 60 g fresh ginger
• 2 garlic cloves
• 4 tbsp oil (sesame oil)
• ¼ tsp sambal oelek
• 5 tbsp soy sauce
• 300 g sugar snap peas
• 150 ml chicken broth
• ½ tsp cornstarch
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

delicious, Asian – spicy

Wash the chicken breast fillet, pat dry, and cut into thin strips. Finely chop the ginger and garlic. Mix with sesame oil, sambal oelek, soy sauce, and pepper, toss the meat in the mixture, and cover and marinate in the refrigerator for about 4 hours. Trim and wash the snow peas, then halve them crosswise. Mix the cold chicken stock with the cornstarch. Heat the wok and fry the marinated meat in batches, stirring vigorously. Once all the meat is browned, add it to the wok along with the snow peas and stock and simmer over medium heat for about 6 minutes, stirring continuously. Season with salt and white pepper. Serve with rice.