Tender chicken with sweet snow peas, this Chinese stir fry dish is definitely one of my favorite weeknight meals. Chicken with Snow Peas… yum!
Combine the baking soda and water. Stir in the sliced chicken. Cover and refrigerate for 20 minutes. Rinse well. I like to soak it in water for a few minutes after rinsing to make sure the baking soda is fully removed.
In a medium bowl, combine 2 tablespoons cornstarch, 3 tablespoons dry vermouth, 1 tablespoon seasoned rice wine vinegar, 1 teaspoon sugar, 4 dashes of salt, 1/4 teaspoon white pepper and 1 teaspoon cilantro paste. Stir in chicken. Set aside. This can be done in advance and refrigerated until ready to stir fry.
In a small bowl, combine the 1/2 cup chicken broth, 1 tablespoon dry vermouth, 1/2 teaspoon of sugar and 1/4 teaspoon of salt. Set aside.
In a large wok or pan, heat on high with 2 tablespoons of vegetable oil. Add the snow peas and cook for 3 minutes. Remove from pan and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil and heat on high. Add the chicken from the Marinade step above and cook on high stirring constantly for about 2-3 minutes or until chicken is fully cooked. Add the pre-cooked snow peas and the sauce mixture from above. Cook for another 1-2 minutes or until bubbly.