Scharfes asiatisches Hähnchen aus dem Wok

Zutaten

• 1 tablespoon baking soda
• 1 lb boneless skinless chicken breast (thinly sliced )
• 1/4 cup chicken broth
• 2 tablespoons honey
• 2 tablespoons sriracha (or less for less spice)
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 3 tablespoons canola oil
• 2 cloves garlic (diced or grated)
• 2 teaspoons grated ginger
• 3 scallions (chopped)
• 8 oz sugar snap peas
• white rice (for serving)

Zubereitung

1. 1

   To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches long. In a bowl, toss the chicken with 1 tablespoon baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.

2. 2

   In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch to make the stir fry sauce.

3. 3

   Combine the chopped garlic, ginger, snap peas, and scallions in another bowl.

4. 4

   In a large skillet or wok, warm 2 tablespoons canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.

5. 5

   Add 1 more tablespoon of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.

6. 6

   Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over rice.