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Entree
Asian
4 servings
10 minutes
22 minutes
1 whole chicken breast, boneless and skinless (about 8 to 12 ounces)
1 teaspoon soy sauce
2 teaspoons cornstarch
1 tablespoon sherry
1 tablespoon vegetable oil
2 tablespoons shallots, minced
⅓ cup chicken stock
4 ounces Organic Sno Peas
¼ cup ginger root, peeled and minced
½ package organic tofu, cubed
1 teaspoon sugar
White rice for 4 (prepared separately)
Cut chicken breast into thin slices. In a small bowl, mix chicken with soy sauce, cornstarch, and sherry. Set aside.
Heat the oil in a wok over medium heat, add shallots and cook for about 1 minute. Add chicken and cook for about 4 minutes until it loses its pink color, then add chicken stock and allow to simmer. Add Sno Peas and cover wok for another 4 minutes, stirring occasionally.
Remove cover and stir in ginger, tofu, and sugar. Cook for another 2 minutes. Mix well.
Serve hot. Serve with white rice.
