Recipes
Photo by Emily Sterne
Ingredients
3 chicken breasts, skinless, boneless cut into thin, long julienne pieces
2 tablespoons minced ginger
1 tablespoon minced garlic
1 serrano chile, minced with seeds
2 cups blanched sugar snap peas, de-ended, cut on the bias into 1 inch pieces
3 cups house rice cooked and chilled
¼ cup naturally brewed rice vinegar
2 tablespoons brown sugar
1 tablespoon Wanjashan, naturally brewed soy sauce
canola oil
Kosher salt and freshly ground black pepper to taste
Directions
In a wok coated lightly with oil, wok stir the chicken, season and cook through, about 3-4 minutes. Set aside. In the same wok coat lightly with oil and add the ginger, garlic, chile and work stir for 1 minute. Add chicken, rice and sugar snap peas to the wok. In a small bowl, mix together the naturally brewed rice vinegar and brown sugar to dissolve, and add to the wok. Add naturally brewed soy sauce and heat thru, check for seasoning and serve.
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