Stir-fried Chicken Breast with Snow Peas and Carrots荷蘭豆紅蘿蔔炒雞柳
A light and healthy stir-fry featuring tender chicken breast strips, crisp snow peas, and vibrant carrots, tossed in a savory garlic sauce.
01Ingredients
- 300g chicken breast, sliced into strips
- 150g snow peas, trimmed
- 1 carrot, peeled and julienned
- 2 cloves garlic, minced
- 5g ginger, minced
- 1 tbsp Shaoxing wine
- 1.5 tbsp light soy sauce (0.5 for marinade, 1 for sauce)
- 1 tbsp oyster sauce
- 0.5 tsp sugar
- 0.25 tsp white pepper (for marinade)
- 1 tsp cornstarch (for marinade)
- 1 tsp cornstarch (for sauce, mixed with 2 tbsp water)
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Nutrition (per serving)298kcal
- Protein33.5g
- Carbs12.8g
- Fat12.4g
Fiber 2.1 gSodium 612 mg
02Steps
- Marinate chicken breast strips with light soy sauce, white pepper, cornstarch, and Shaoxing wine for 10 minutes.
- Heat vegetable oil in a wok over high heat. Stir-fry marinated chicken until cooked through and lightly browned. Remove from wok and set aside.
- Add the remaining vegetable oil to the wok. Sauté minced garlic and ginger until fragrant.
- Add snow peas and julienned carrots. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Return the cooked chicken to the wok. Add light soy sauce, oyster sauce, sugar. Stir to combine.
- Stir in the cornstarch slurry to thicken the sauce slightly. Drizzle with sesame oil. Serve immediately.
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