Dinner · Chinese · 10 min
Sichuan-Style Stir-Fried Cornish Hen with Ginger, Snow Peas, and Jasmine Rice
- Calories
- 864
- Protein
- 63g
- Carbs
- 84g
- Fat
- 28g
Ingredients
- 200.5 g Cornish hen breast meat, skinless, raw
- 60.9 g Jasmine Rice, dry
- 150g Snow Peas
- 150g Whole Water Chestnuts in water, drained
- 10.9 g Sesame Oil
- 15g Dark Soy Sauce
- 15g Fresh Ginger, grated
- 20g Scallions, sliced
- 1.4 g Chinese Five Spice
Method
- 01Rinse the jasmine rice until the water runs clear and steam according to package instructions.
- 02Slice the Cornish hen breast into thin, bite-sized strips and toss with the five-spice powder and half the dark soy sauce.
- 03Heat a wok or heavy-bottomed skillet over high heat. Add a splash of water to prevent sticking, then add the hen strips. Sear quickly until they turn opaque and golden around the edges.
- 04Push the meat to the side, add the grated ginger and the scallion whites, stirring rapidly until fragrant—about 30 seconds.
- 05Add the snow peas and water chestnuts to the pan. Toss vigorously for 2 minutes until the peas turn bright green and retain a satisfying crunch.
- 06Drizzle the remaining soy sauce and the sesame oil over the mixture, tossing to coat everything in a glossy, savory glaze.
- 07Remove from heat immediately to maintain texture. Serve the stir-fry over a bed of steaming jasmine rice, garnished with the remaining fresh scallion greens.
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