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Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce

Serves 4

Meat

2 Chicken breasts (about 1 pound), large boneless skinless

Produce

1/4 cup 2 to 3 lemons, juice from
2 medium cloves Garlic
2 tbsp Ginger
4 strips Lemon, zest
3 Scallions
1 lb Sugar snap or snow peas
1/2 cup Vegetable

Refrigerated

1 Egg white

Canned Goods

1/2 cup Homemade or storebought chicken stock, low-sodium

Condiments

2 tbsp Soy sauce

Baking & Spices

3 tbsp Corn starch
1 Kosher salt
1 tbsp Sugar

Oils & Vinegars

2 tsp Sesame oil

Beer, Wine & Liquor

1/2 cup Xiaoshing wine or dry sherry
Laura Slaughter
Laura Slaughter • 2 years ago

Stir-Fried Velvet Chicken with Snap Peas and Lemon-Ginger Sauce