Chicken with Snow Peas Recipe

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.