|Chicken & sugar snap peas with Japanese leek and salt dressing|
In this take, the chicken is stir-fried with the peas and the dressing stirred in right at the end. You don't get crispy chicken skin, but it is a deliciously moreish mouthful anyway.
We had this with a tuna and pea rice dish, and it was a wonderful spring meal to coincide with the earlier-than-usual arrival of the cherry blossoms!
Chicken & sugar snap peas with Japanese leek and salt dressing
For the dressing
4 tbsp finely chopped Japanese leeks (negi)
2/3 tsp salt
4 tsp toasted sesame oil
1/2 tsp coarsely ground black pepper
2 boneless chicken thighs
4 tsp katakuriko potato starch
200 g sugar snap peas, topped and tailed
2 tbsp vegetable oil, separated
1 Mix the dressing ingredients together in a small bowl. Slice the sugar snap peas in half on the diagonal.
2 Cut the chicken into bite-sized chunks and place in a bowl. Sprinkle with salt, katakuriko and 1 tbsp of the oil, tossing to mix after each addition.
3 Heat the remaining oil in a frying pan over a medium-low heat. Add the sugar snap peas and stir-fry for about 1 min. Add the chicken and continue stir-frying, breaking up the meat as you go.
4 Once the meat changes colour but is not quite cooked through, add the dressing and turn up the heat. Stir-fry for 1-2 min longer until cooked through. Transfer to a serving dish.
Recipe source: Orange Page April 17, 2010 edition (no longer available for sale)