Szechuan Chicken with Sugar Snap Peas

This recipe is from Chopsticks, Cleaver, and Wok, a great Chinese cookbok I almost forgot I had. I bought it when I was 20 at Pier One - back when Pier One sold clothes!

The one downside to this incredibly flavorful and healthy recipe is you need to have a number of Asian ingredients. I like to cook Asian food, so I had all the ingredients - they are all things you can find in an ordinary grocery store. But they last forever in the refrigerator, so don't be afraid to buy them if you don't already have them.

Szechuan Chicken with Sugar Snap Peas

2 large boneless skinless chicken breasts (about one pound)

12 oz. frozen sugar snap peas (can also use 25 fresh snow peas or a stalk of fresh broccoli, chopped)

2 T. peanut or vegetable oil

1/4 t. salt

1/4 t. sugar

2 cloves garlic, minced

1/2 c. chicken stock

2 t. cornstarch, mixed well with 1 T. cold water

2 green onions, sliced

Seasoning:

1/4 t. salt

1/2 t. sugar

1/2 t. soy sauce

1 t. oyster sauce

2 t. white wine (or mirin, or dry sherry, or dry vermouth)

2 t. cornstarch

Sauce

1 t. chili paste with garlic, like Sriracha (more if you like heat)
1 1/2 t. hoisin sauce
1 t. sugar
2 1/2 t. rice vinegar
1 t. soy sauce
1 t. oyster sauce
2 t. sesame oil

1. Cut chicken into 1 inch pieces. Place in bowl. Add seasoning ingredients to chicken and mix well.

2. Prepare sugar snap peas according to package directions and drain.

3. Combine sauce ingredients and mix well.

4. Heat wok and add 1/2 T oil. Add sugar snap peas and stir fry for 1 minute over high heat, adding salt and sugar. Remove from wok and set aside.

5. Heat wok and add 1 1/2 T. oil. Add garlic and stir fry for 30 seconds. Add chicken and stir fry for 2 minutes.

6. Add chicken stock and bring quickly to a boil. Cover and cook for 2 minutes over high heat.

7. Add sauce mixture and stir well.

8. Add sugar snap peas and green onions. Mix well.

9. Stir in cornstarch mixture. Cook for 30 seconds. Serve over rice.