Chicken with Snow Peas

Ingredients

• 500 g chicken breast fillet
• 60 g galangal fresh (or ginger as substitute)
• 2 Garlic cloves
• 4 tbsp oil
• 0.25 tsp sambal oelek
• 5 tbsp light soy sauce
• pepper (ground)
• 250 g long grain rice
• 300 g Sugar snap peas
• 150 ml chicken broth
• 0.5 tsp cornstarch

Instructions

1. 1.

   Wash, pat dry and slice the chicken fillets. Peel and finely chop the galangal root and garlic cloves. Mix with oil, sambal oelek, soy sauce and pepper. Toss the meat in this mixture and marinate covered for about 2 hours in the refrigerator.

2. 2.

   Cook the rice in 500 ml boiling salted water for approximately 20 minutes. Wash, trim and halve the sugar snap peas lengthwise.

3. 3.

   Whisk the broth with cornstarch until smooth. Heat a wok or deep pan, remove the chicken from the marinade, drain and sear it over high heat. Add the snap peas, stir briefly, pour in the broth, then add the remaining marinade. Simmer on medium heat for about 5 minutes.

4. 4.

   Stir the cornstarch into a little cold water to make a slurry, then use it to thicken the chicken pan. Season with salt and pepper, plate onto preheated dishes and serve with rice.