Summary

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

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Instructions

1. Wash chicken breast fillets, pat dry, and cut into fine strips. Finely chop ginger and garlic.
2. Combine sesame oil, sambal oelek, soy sauce, and pepper. Toss chicken to coat evenly. Cover and refrigerate for 4 hours.
3. Halve sugar snap peas. Mix chicken broth with cornstarch in a bowl.
4. 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).
5. 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.
6. Serve with rice.