To recreate this beloved dish, we’ve reduced the fat content by not frying the chicken and cut the sodium by using reduced-sodium soy sauce. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.
Ingredients
5 tablespoons cornstarch, divided
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons Chinese rice wine or dry sherry, divided
1 large egg white
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil, divided
2 scallions, sliced
2 cloves garlic, minced
4 cups snow peas
Directions
Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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