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10 oz chicken breast, cut in strips
2 tbsp fish sauce
1/4 tsp freshly ground black pepper
1 garlic clove, minced
2 tbsp peanut oil
1 hot red chili, seeded and sliced
1/4 lb mushrooms, sliced
2 scallions, sliced
2 tbsp tomato sauce or 1 fresh tomato,
peeled, seeded and diced
1/4 lb snow peas, trimmed |
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Method :
Toss chicken with fish sauce, black
pepper, and garlic. Heat oil in a wok until simmering, rapidly stir-fry
chicken strips until opaque, remove from wok with a slotted spoon, and
keep warm. Stir-fry red chili, mushrooms, and scallions for 3-4 minutes
over high heat. Stir in tomato sauce or diced tomato, and return chicken
and any juices to wok. Stir to heat evenly. Toss in snow peas for 20-30
seconds. Serve immediately.
Serves 2-3
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