Recipe #7 - Indonesian-Inspired Chicken With Snow Peas & Baby Corn

Indonesian-Inspired Chicken - before & after

My background is Asian, so stir-fry is a very comfortable way for me to cook.  In addition, stir-fry dishes can be made to include both your protein & non-starchy veg in a very time efficient preparation.  The majority of your time will be spent in chopping everything up.  If you don't mind the added expense, buy your meat already skinned, deboned, & chopped to save even more time.  I serve this to my kids with steamed brown rice; for the grown-ups, with a side of another non-starchy veg or salad.  One note on Asian cooking sauces: they frequently contain sugar in various forms, so use with a bit of caution!

Ingredients:
2 1/2 lbs chicken breast & thighs, chopped into bite sized pieces
2 cloves garlic, minced
2 tbsp ginger, cut into chunks which can be removed easily or grated for a spicier taste
1 stalk lemongrass, finely chopped
1 tbsp ketjap manis
1/2 tsp sambal terasi
1 tbsp soy sauce
2 tsp sesame oil
1 tsp corn starch
1 cup snow peas, de-stringed & chopped on the bias
2 cans of baby corn, drained & rinsed, chopped if desired
olive or canola oil for frying
1 tsp oyster sauce + 1 tsp ketjap manis for each batch*

Combine all the ingredients up to & including corn starch (the corn starch acts as a meat tenderizer & will thicken the final sauce).  I usually do this before I prep the veggies so that the meat has some time to marinate.  Heat the wok on high heat.  Add oil enough for frying (~1.5 tbsp) then half of the marinated chicken & snow peas.  Stir constantly until chicken is cooked through.  When the chicken is half done, add the tsp oyster sauce & tsp ketjap manis and 1 can of baby corn.  Rinse & repeat!  ;-)

*after marinating the meat, it will be cooked in two batches for an average sized wok; if you've got a giant wok & a stove with a massive burner to keep the wok hot a la Panda Express - one of my family's fave restaurants, go for the one big batch!