Crispy Chicken with Snow Peas & Ginger | 15-Minute Wok

Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Wash and trim the snow peas. Deseed the red bell pepper and cut into fine strips. Slice the spring onions diagonally into rings, separating the white parts from the green parts. Finely chop the ginger and garlic.

For the wok sauce, mix the soy sauce, brown cane sugar, dark sesame oil, cornstarch, and 3 tablespoons of cold water in a small bowl until smooth.

Heat a wok or large non-stick pan on high heat. Add 1 tablespoon of vegetable oil and sear the chicken for 3–4 minutes until lightly browned and almost cooked through. Remove the meat and set aside briefly.