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Gluten-Free Cantonese Chicken with Snow Peas Recipe

By: Gillian on September 7, 2011

The trick to the method of Chinese stir-fry is to have all your ingredients chopped, prepared, and ready at hand before you start cooking. In other words, the preparation time takes longer than the actual cooking time which is very quick, providing you use a very hot wok or frying pan. This gluten-free chicken recipe is very versatile and one could substitute other vegetables, such as sliced zucchini or cut green bell pepper, for the snow peas.

Marinade:
2 tsp cornstarch
2 tsp gluten-free soy sauce
2 tsp dry sherry
2 tsp water
Dash of white pepper

Cooking Sauce:
1 Tbs cornstarch
1/4 tsp sugar
1/2 cup water
1 Tbs dry sherry
2 Tbs gluten-free soy sauce
1 tsp sesame oil

4 medium-size dried mushrooms
1 lb skinned, boned, chicken breasts, and cut into 1-inch cubes
3 1/2 Tbs vegetable oil
1 clove of garlic, minced
1/2 cup sliced bamboo shoots
1/4 lb snow peas, ends and strings removed

Gluten-Free Cantonese Chicken with Snow Peas RecipePut the mushrooms in a bowl of warm water for 30 minutes to rehydrate. Cut off and discard the stems; thinly slice the mushrooms and set aside. In a bowl, mix together the cornstarch, soy sauce, sherry, water and pepper. Stir in the chicken and then 1 1/2 teaspoons of the vegetable oil. Allow to marinate for 15 minutes. In a small bowl, prepare the cooking sauce and set aside. Heat a wok or frying pan over high heat. Add 2 tablespoons of oil to the hot pan. Add the garlic and stir once. Add the chicken and stir-fry for 3 minutes; remove from the pan. Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms and bamboo shoots; stir-fry for 1 minute. Add the snow peas; stir-fry for 1 1/2 minutes (add a few drops of water if the pan seems dry). Stir cooking sauce, add to the pan and cook with stirring until sauce thickens.

4 servings

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