Chicken with snow peas and walnuts recipe

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Created by Suzanne Gibbs

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Photography: Joshua Dasey

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

2 teaspoons soy sauce
2 teaspoons cornflour
500g chicken thigh fillets, cut into strips
2 tablespoons vegetable oil
250g snow peas, trimmed
125g baby corn spears, halved lengthways
8 green onions (shallots), cut into 10cm lengths
½ cup (50g) walnut halves
2 garlic cloves, finely chopped
1 tablespoon chilli bean paste
steamed rice, to serve

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Preparation

Combine soy sauce with cornflour and 2 tablespoons water in a small bowl. Toss chicken strips in half of soy sauce mixture to coat.

Heat oil in a wok on high. Stir-fry chicken in batches for 3 minutes, until browned. Remove to a bowl and set aside. Reheat wok and add snow peas, corn, green onion and walnut halves. Stir-fry for 2 minutes, until tender but still crisp. Return chicken to wok with garlic and chilli bean paste and stir-fry for 1 minute.

Add remaining soy sauce mixture to wok and cook for another minute, until vegetables are glazed. Serve with steamed rice.

If you enjoyed this Chicken with snow peas and walnuts recipe then browse more Modern Asian recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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