Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g chicken breast fillet (s)
- 60 g iner, fresh
- 2 cloves garlic)
- 4 tablespoon oil (sesame oil)
- 0.25 teaspoon ¼ sambal oelek
- 5 tablespoon soy sauce
- 300 g suar snap peas
- 150 ml chicken broth
- 0.5 teaspoon ½ cornstarch
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Wash chicken breast fillets, pat dry, and cut into fine strips. Finely chop ginger and garlic.
- Combine sesame oil, sambal oelek, soy sauce, and pepper. Toss chicken to coat evenly. Cover and refrigerate for 4 hours.
- Halve sugar snap peas. Mix chicken broth with cornstarch in a bowl.
- Heat wok over medium-high heat. Working in batches, stir-fry marinated chicken for 2-3 minutes per batch, stirring vigorously until seared and internal temperature reaches 74°C (165°F).
- Add broth mixture and snap peas to wok. Simmer over medium heat for 6 minutes, stirring occasionally. Season with salt and white pepper to taste.
- Serve with rice.
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