Our chicken stir-fry is so simple, healthy and tasty, it lets your tween rule the dinner scene with confidence.
Makes: 4 servings
Prep: 20 mins
Cook: 20 mins
- 1 1/4 pounds skinless, boneless chicken breasts
- 1 egg white
- 1/4 cup vegetable oil
- 1 1/2 tablespoons plus 1/2 tsp. cornstarch
- 3 teaspoons seasoned rice wine vinegar
- Salt and pepper
- 1 1/4 cups aromatic long-grain rice (such as jasmine)
- 1/2 cup chicken broth
- 3/4 pound snow peas
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/3 cup salted roasted cashews
- Slice the chicken crosswise. In a bowl, lightly beat the egg white. Stir in the chicken, 1 tbsp. oil, 1 1/2 tbsp. cornstarch, 1 tsp. rice wine vinegar and 3/4 tsp. salt. Cover; chill for 30 minutes.
- Place the rice in a medium saucepan. Fill the pan halfway with cool water and rub the rice with your fingers. Drain in a mesh strainer. Repeat twice to clean the rice.
- Return the rice to the saucepan, add 1 1/4 cups cold water and bring to a boil. Reduce the heat, cover and simmer for 17 minutes. Remove from the heat and let sit, covered.
- Make the sauce: In a small bowl, stir or whisk together the broth, the remaining 1/2 tsp. cornstarch and 2 tsp. rice wine vinegar, 3/4 tsp. salt and 1/4 tsp. pepper.
- Fill a large saucepan with 4 cups water and bring to a boil. Using a large slotted spoon, add the chicken and stir for 1 minute; drain in a colander.
- Trim the snow peas. Preheat a wok over high heat for 1 minute. Add the remaining 3 tbsp. oil, the ginger and garlic; stir-fry for 1 minute. Add the snow peas and stir-fry for 1 minute.
- Add the chicken to the wok with the spatula. Stir the sauce again and pour over the chicken.
- Cook, stirring, until the sauce thickens, the chicken is cooked and the peas are crisp-tender, about 3 minutes.
- Fluff the rice and spoon onto plates. Spoon the chicken mixture on top. Chop the cashews; sprinkle on top.