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Wok Mei Oyster Sauce “Gluten Free”
Stir Fry Chicken with Snow Peas and Oyster Sauce
Prep time
Cook time
Total time
Easy Stir Fry Chicken with Snow Peas and Oyster Sauce
Author: Jan Withington
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
- 2 skinless chicken breast, thinly sliced
- snow peas
- 1 tablespoon garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons Wok Mei All Natural Oyster Sauce - gluten free
- 3 tablespoons San J Tamari Soy Sauce - gluten free
- 2 tablespoons Clabber Girl Corn Starch - gluten free
- ¾ cup Swanson Chicken Broth - gluten free
- 1 tablespoon dry sherry
- 1 egg white
- 3 tablespoons vegetable oil
- 3 green onions. thinly sliced
- 6 asparagus, thinly sliced
- 12 cherry tomatoes, halves
- 2 teaspoons sesame oil
- pinch of salt
- pinch of sugar
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- In a medium bowl, combine chicken, egg white, 1 tablespoon of cornstarch, and sherry. Refrigerate for about 1 hour.
- In a medium bowl combine the broth, 1 tablespoon corn starch, sherry, soy sauce, oyster sauce, and 2 teaspoons sesame oil. Stir until corn starch dissolves.
- Heat 1 tablespoon of oil in the wok over medium high heat. Add the chicken and cook until opaque about 2 minutes. Transfer the chicken to a plate. Clean the wok then add 2 tablespoons of oil. Saute the garlic and ginger until fragrant. Add the vegetables starting with the one that cooks the longest. Cook until crisp-tender. Add a pinch of salt and sugar then the chicken and sauce. Stir until sauce is thick and vegetables are cooked through, about 3 minutes. Garnish with green onions and sesame seeds. Serve
